Torskrom Pastag
From Banquets of the nations, 1911
Serves 3
Use a salamander to brown if necessary.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 245. The excerpt below is the record exactly as published.
Torskrom Pastag. (Scallops of Cod's Roe.) Cook about three-quarters of a pound of roe. Take one teaspoonful each of corn and wheaten flours and mix them with one tablespoonful of water. Next take three tablespoonfuls of the liquor in which the roe was boiled while it is still at boiling point, stir it into the flour mixture, adding half an ounce of butter, one teaspoonful of essence of anchovy, and a little cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.