Salt Fish
From The book of plain cooking, 1904
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 8. The excerpt below is the record exactly as published.
Salt Fish Before cooking, soak for two or three hours in cold water, occasionally changing it. Put in cold water, and serve with egg sauce. Boiled parsnips generally accompany this dish
Cook this with the app: pantry check, scaling, and the assistant.