Salt Cod, West Indian Fashion

Ingredients

• 1 Pound Salt Cod
• 2 Tablespoonfuls Snowdrift
• 1 Sweet Pepper
• 1 Onion
• 1 Tablespoonful Chopped Parsley
• 2 Good Sized Tomatoes
• ^ Pint Canned Tomatoes
• Dash Cayenne

Method

1. 1

   Chop the pepper and onion finely and cook in hot Snowdrift until soft.

2. 2

   Add tomatoes and cayenne, cook five minutes.

3. 3

   Cut cod into squares, place over mixture, cover, and cook for fifteen minutes.

4. 4

   Serve with boiled rice.

As published

This recipe was extracted from Snowdrift secrets (1913) by Sarah Tyson Heston Rorer, page 3. The excerpt below is the record exactly as published.

SALT COD, WEST INDIAN FASHION 1 Pound Salt Cod 2 Tablespoonf uls Snowdrift 1 Sweet Pepper 1 Onion 1 Tablespoonful Chopped Parsley 2 Good Sized Tomatoes or ^ Pint Canned Tomatoes Dash Cayenne Chop the pepper and onion very fine and cook in the hot Snowdrift until soft, not brown; add the tomatoes, peeled and cut into pieces, and the cayenne. Cook five minutes. Cut the cod into squares of one inch, place it over the top of the mix- ture, cover and cook for fifteen minutes. Serve with boiled rice. SNOWDRIFT is a perfect shortening 11 COD FISH FRITTERS 1 Pound Salt Cod 3 Good Sized Potatoes 2 Eggs 1 Saltspoonful Black Pepper Wash the cod through several cold waters, soak it for about two hours, pick it apart and put it, with the potatoes, over the fire in boiling water. Cook it until the potatoes are tender; drain; mash the potatoes with the cod meat; add the pepper and the eggs, beaten. When thoroughly mixed, have ready a pan of hot Snowdrift. Drop the mixture by tablespoonfuls into the hot Snowdrift, brown and turn. Drain on paper and serve. OYSTER SAUTE Drain twenty-five good fat oysters. Pour ever them a little cold water and drain again. Put into a shallow frying pan four tablespoonfuls of Snowdrift; when very hot, add a few oysters at a time; shake them until brown and lift them with a skimmer to a saucepan. When all have been browned, put two tablespoonfuls of Snowdrift and two of flour into a saucepan, mix and add a half pint of boiled and strained oyster liquor. When boiling, add a teaspoonful of salt, a dash of cayenne, a dash of black pepper and a teaspoonful of Worcestershire Sauce. Add the oysters and when hot serve on toast. CURRIED OYSTERS 25 Oysters 1 Onion 2 Tablespoonfuls Snowdrift

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