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Salt Codfish and Cream

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Salt Codfish and Cream

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Break the fish into slivers.

  2. Put the fish into a porcelain or earthen pot with cream, or milk with a little butter added.

  3. Cover the vessel and cook at 350°F (175°C) for one hour or more; the longer it cooks, the more tender it will be.

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.

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