pescatariannut-freeegg-freesoy-free
Salted Cod with Cheese
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 428. The excerpt below is the record exactly as published.
Salted Cod with Cheese. -Soak some Cod for two days in water, this being constantly changed ; then clean it, scrape off the scales, put it into a fish-kettle with a lump of salt and suffi- cient cold water to cover it, and boil gently for ten minutes. Drain the Cod, baste with warmed butter, roll in grated Parmesan cheese, giving it a good coating all over, lay on a baking-dish, strew a small quantity of finely-grated bread- crumb
Cook this with the app: pantry check, scaling, and the assistant.