Recipe: Salt Codfish Souffle

  • 1 cup shredded CODFISH 2 tablespoons butter
  • 2 cups mashed potato (hot or cold) Dash of pepper
  • Yolks of 2 eggs Whites of 2 eggs

Soak the FISH in lukewarm water for ten minutes; drain and dry thoroughly; mix with the potato; add egg yolks, which have been beaten very light, and the butter and pepper. Beat well, and fold in the whites of the eggs, which have been beaten stiff and dry. Put in a greased baking dish, and bake about twenty minutes in a moderate oven. Half of a green pepper and a slice of onion may be chopped and cooked in the butter, and added to the potato and FISH.

Better Meals for Less Money, by Mary Green (Year 1909)