pescatariangluten-freenut-freesoy-free
Stewed Cold Salted Cod
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 430. The excerpt below is the record exactly as published.
Stewed Cold Salted Cod (Amebican). — Take a piece of cooked fish, and break it up in small pieces, separating the fibres as much as possible (the finer it is, the better). Put the pieces in water in a saucepan and let them remain for an hour ; pour off the water, add fresh, make it hot, and pour it off; then add just sufficient water to cover the fish. To about lqt. of the soaked fish put in a piece of butter about half the size of an egg, a little flour, and 1 pinch of pepper; then beat up two eggs
Cook this with the app: pantry check, scaling, and the assistant.