Scalloped Codfishes
From Louis' every woman's cook book, 1910
Serve individually or on a platter covered with a napkin.
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 49. The excerpt below is the record exactly as published.
SCALLOPED CODFISHES Mix the boiled codfish left over, free from skin and bones, with cream sauce. Season well. Put a border of mashed potatoes, to which the yolk of an egg has been added, around the edge of some natural or silver scallop shells. Put the creamed fish in the centre of these shells, sprinkle with bread crumbs and butter
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