Tossed Up Codfish

Ingredients

• One pint of boneless codfish
• one quart of Irish potatoes
• half a pint of thin cream
• half a pint of milk
• three hard boiled eggs
• a tablespoonful of butter
• a few grains of red pepper
• some chopped parsley

Method

1. 1

   Heat cream and butter, add milk, eggs, red pepper, and parsley.

2. 2

   Heat until nearly boiling, then add fish and boil once.

Nutrition per serving

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 3. The excerpt below is the record exactly as published.

TOSSED UP CODFISH Pick to pieces cold boiled codfish or use the desiccated which Is already prepared. Prepare half a pint of thin cream and butter, to which add half a pint of milk, three hard boiled eggs cut up fine, a tablespoonful of FISH II butter, a few grains of red pepper and some chopped parsley. Heat this till nearly boil- ing, then throw in the fish and boil up once. CODFISH BALLS One pint of boneless codfish soaked over night, one quart of Irish potatoes; put Irish potatoes in a saucepan, after peeling, and the codfish on top of them, and enough water to cover all. Boil a half hour, drain off water, and mash fish and potatoes together, until light, then whip well together two eggs ; no salt, as fish is salt enough, but season with pepper. Mix with fish and potatoes, make into balls, and fry in plenty of lard. CURRY OF OYSTERS Two tablespoonfuls of butter

Cook this with the app: pantry check, scaling, and the assistant.