Some Codfish Ways
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
A nice pudding can be made by leaving out the flour and adding more eggs and milk.
Presented as published in 1907. 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 Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 94. The excerpt below is the record exactly as published.
Some Codfish Ways For boiled codfish select a nice thick piece of salted codfish and freshen it according to directions given elsewhere. Cover it for the third time with clear, cold water, and let it simmer slowly 3 or 4 hours, according to the size and thickness of the fish. Serve with butter gravy and baked potatoes. To make codfish balls use the freshened and flaked fish, or some left-over pieces of boiled fish, and mix with the same quan- tity of potatoes — raw potatoes sliced fine if the fish is raw, or mashed potatoes if the fish is boiled. If raw, boil until tender, then add 1 or 2 well-beaten eggs, a little piece of butter, and a very little cream or milk, with flour enough to shape into small balls
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.