pescatariangluten-freenut-freeegg-freesoy-free
Kippered Alaska Cod in Cream
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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 The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 176. The excerpt below is the record exactly as published.
Kippered Alaska cod in cream Cold consomme in cups Baked potatoes Cold sirloin of beef, with meat jelly Rolls Potato and beet salad Coffee Schloss cheese with crackers Coffee DINNER Consomme Monaco , Celery Broiled striped bass, maitre d'hotel Virginia ham glace, champagne sauce Timbale of spinach Mashed potatoes Watercress salad Strawberry ice cream Assorted cakes Coffee Kippered Alaska cod in cream. Kippered Alaska black cod is a delicate smoked fish. Remove the skin, place in a sauce pan and cover with thick cream. Bring slowly to a boil, and let stand for about ten minutes at boiling point. Another method of cooking is to put the fish in a saute pan, cover with water, and bring to a boil. Then drain off the water, add some cream sauce and a small piece of butter, season with salt and pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.