Spanish Cod
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 155. The excerpt below is the record exactly as published.
SPANISH COD.— Take 1 or 2 slices of cod, tail end, remove the skin, dredge over with flour, and fry in hot lard until nicely browned. Take it out with an egg-slicer, drain, and put into a saucepan with as much brown gravy as will swim it. Add a little salt and cayenne, the juice of J^ of lemon, 1 lump of sugar, an onion stuck with 2 cloves
Cook this with the app: pantry check, scaling, and the assistant.