Kary’s CopFIsH
From Buckeye cookery, 1892
Serves 2
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Buckeye cookery (1892), page 86. The excerpt below is the record exactly as published.
Kary’s CopFIsH. | ee Soak pieces of codfish several hours in cold water, or wash thor- eughly, heat in oven and pick fine, and place in skillet with cold water ; boil a few minutes, pour off water and add fresh, boil again (if not very salt the second boiling is not necessary), and drain off as before; then add plenty of sweet milk, a good-sized piece of but- ter, anda thickening made of a little flour
Cook this with the app: pantry check, scaling, and the assistant.