Salt Codfish in Egg Cups

Ingredients

• salt codfish picked in bits
• 1/4 a cup of cream or thin white sauce
• a beaten egg

Method

1. 1

   Let salt codfish picked in bits (not shredded) stand over night or some hours in cold water, then drain and wring out all the water.

2. 2

   To each 1/4 cup of fish add 1/4 a cup of cream or thin white sauce and a beaten egg.

3. 3

   Turn into a buttered cup, egg stirrer or poacher, and cook standing in hot water until nearly firm.

4. 4

   The water should not boil.

5. 5

   Serve in the cup or turn out as desired.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 5. The excerpt below is the record exactly as published.

Salt Codfish in Egg Cups. Let salt codfish picked in bits (not shred- ded) stand over night or some hours in cold water, then drain and wring out all the water. To each ^ of a cup of fish add j4 a cup of cream or thin white sauce and a beaten egg

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