pescatariannut-freesoy-free
Picked Codfish
From The national course in home economics, 1917
Serves 4
Some prefer to boil eggs, chop, and mix them in the gravy.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 61. The excerpt below is the record exactly as published.
PICKED CODFISH. This is an old-fashioned dish and name, but with most persons a great favorite. Pick the fish in small particles, separating the fibers as near as possible, the finer the better. Freshen by leaving it in water one hour. Pour off the water and cover again with fresh. Bring it to a scald, pour it off and pour over the fish just enough milk to cover it. Add to a quart of the soaked fish butter the size of one-half of an egg, a very little flour and a dust of pepper. Beat up two eggs
Cook this with the app: pantry check, scaling, and the assistant.