Salt Codfish in Puree of Potatoes

Ingredients

• Six large potatoes
• one pint and one cupful of milk
• two table-spoonfuls of butter
• a small slice of onion
• one pint of cooked salt codfish
• salt
• pepper
• one large table-spoonful of flour

Method

1. 1

   Pare the potatoes and boil half an hour; then drain off the water, and mash them light and fine.

2. 2

   Add the salt, pepper, one tablespoonful of butter, and the cupful of milk, which has been allowed to come to a boil.

3. 3

   Beat very thoroughly, and spread a thin layer of the potatoes on the centre of a hot platter.

4. 4

   Heap the remainder around the edge, making a wall to keep in the cream and fish, which should then be poured in.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 45. The excerpt below is the record exactly as published.

Salt Codfish, in Puree of Potatoes. Six large potatoes, one pint and one cupful of milk, two table -spoonfuls of butter, a small slice of onion (about the 112 MISS PARLOA'S NEW COOK BOOK. size of a silver quarter), one pint of cooked salt codfish, salt, pepper, one large table-spoonful of flour

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