Stewed Codfish
From Most for your money cookbook, 1938
Presented as published in 1938. 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 Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 22. The excerpt below is the record exactly as published.
STEWED CODFISH Soak two pounds of salt codfish in cold water for twelve hours. Drain, place the codfish in a sauce pan, cover with cold water and 43 44 MOST-FOR-YOUR-MONEY COOK BOOK boil until the skin and bones can be removed. Put the fish back in saucepan, cover with hot water and simmer over a slow fire until tender. Small potatoes may be boiled
Cook this with the app: pantry check, scaling, and the assistant.