vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Steamed Salt Codfish with Creamed Potatoes
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 135. The excerpt below is the record exactly as published.
Steamed Salt Codfish with Creamed Potatoes Morue salee et cuite a la vapeur, Pommes a la Creme Soak salt codfish overnight; put in a pan with some water; put in oven — tightly covered; let simmer for eight to ten minutes; then AMERICAN COOK BOOK 93 remove carefully onto a hot platter; warm some rich cream with a little butter
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