Salt Codfish with Honey (Bacalao con Miel)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Honey is never just honey in Europe. The better varieties are distinguished by and sometimes named after the flowers from which the bees have sipped.
Presented as published in 1936. 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 European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 52. The excerpt below is the record exactly as published.
SALT CODFISH WITH HONEY (Bacalao con Mi el) i pound salt codfish 3 tablespoons olive oil 2 egg yolks, beaten 3 tablespoons honey Flour 1 teaspoon cinnamon
Cook this with the app: pantry check, scaling, and the assistant.