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Cod-fish on Toast

From an old cookbook · modernised transcription
By Des Moines. Plymouth church. [from old catalog] · From a historical cookbook (Internet Archive) · 2 ingredients
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Cod-fish on Toast

Ingredients

Directions

  1. MRS. J. P. FOSTER.

  2. Pull the fish into small strips, and soak about half an hour in luke-warm water; drain ofl^ the water, and pour on milk; add

  3. butter. Three or four beateu eggs improve it. Let it heat, but do not let it boil or it will harden. Turn it on buttered toast.

By Des Moines. Plymouth church. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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