pescatariannut-freesoy-free
Picked Codfish
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 155. The excerpt below is the record exactly as published.
PICKED CODFISH.— Pick the fish in small particles, sepa- rating the fibers as near as possible. Freshen by leaving it in water 1 hr. Pour off the water and cover again with fish. Bring to a scald, and pour it off. Pour enough milk over to cover the fish. Add to a qt. of the soaked fish, butter size of ^2 an egg, a. very little flour, and a dust of pepper
Cook this with the app: pantry check, scaling, and the assistant.