Muk or Cream Codfish

Ingredients

• a large tablespoonful of salt codfish
• half a cupful of milk or thin cream
• a bit of butter
• a sprinkle of pepper
• one teaspoonful of flour or cornstarch

Method

1. 1

   Freshen codfish by boiling in cold water, then dry.

2. 2

   Pour milk or cream over it, add butter, pepper, and a thickening made of flour or cornstarch mixed with milk.

3. 3

   When it boils, serve over dipped toast.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 328. The excerpt below is the record exactly as published.

MUK OR CREAM CODFISH. This dish will often relish when a person is recovering from sickness, when nothing else would. Pick up a large tablespoonful of salt codfish very fine, freshen it considerably by placing it over the fire in a basin, covering it with cold water as it comes to a boil; turn off the water and freshen again if very salt, then turn off the water until dry, and pour over half a cupful of milk or thin cream, add a bit of butter, a sprinkle of pepper, and a thickening made of one teaspoonful of fiour or cornstarch

Cook this with the app: pantry check, scaling, and the assistant.