Recipe: Creole Codfish

  • 1 cup CODFISH, soaked over night and cooked until tender
  • 2 cups cold boiled potatoes
  • ⅓ cup pimento
  • 2 cups breadcrumbs
  • 1 cup tomato Sauce

Make Sauce by melting ¼ cup of fat, adding 2 tablespoons of whole wheat flour.

  • 1 teaspoon salt
  • ⅛ teaspoon pepper
  • 1 teaspoon onion juice, and, gradually
  • 1 cup of tomato and juice

Place the CODFISH, potatoes and pimento in a baking dish. Cover with the tomato Sauce, then the breadcrumbs, to which have been added 2 tablespoons of drippings. Bake brown.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss