Recipe: Creamed Codfish

  • 1½ cups hot milk 1 cup salt CODFISH flaked
  • 3 tablespoons flour ½ tablespoon butter
  • 1/8 teaspoon pepper

Thicken milk with flour which has been mixed to a paste with cold water, add pepper, and cook fifteen minutes; soak CODFISH for two hours in lukewarm water, separate into small flakes, add to Sauce, and simmer five minutes; add butter just before serving. One beaten egg or one hard-cooked egg chopped may be added. Serve with baked potatoes.

Recipe: Spanish Codfish

  • 1 onion 1½ cups tomatoes
  • 1 green pepper ¾ cup salt CODFISH
  • 2 tablespoons bacon fat ¼ teaspoon salt

Chop onion and pepper, and cook in the bacon fat about five minutes; add the tomatoes and simmer ten minutes; add CODFISH, which has been flaked and freshened in lukewarm water, and salt if necessary. Simmer two minutes and serve with border of boiled rice.

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

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)

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

Recipe: Codfish Balls

Take a pint bowl of CODFISH picked very fine, two pint bowls of whole raw pEELed potatoes, sliced thickly; put them together in plenty of cold water and boil until the potatoes are thoroughly cooked; remove from the fire and drain off all the water. Mash them with the potato masher, add a piece of butter the size of an egg, one well-beaten egg, and three spoonfuls of cream or rich milk. Flour your hands and make into balls or cakes. Put an ounce each of butter [Pg 64]and lard into a frying pan; when hot, put in the balls and fry a nice brown. Do not freshen the FISH before boiling with the potatoes. Many cooks fry them in a quantity of lard similar to boiled doughnuts.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Codfish aLa Lyonnaise

Cut cold boiled codfish in pieces; then boil 8 small onions until soft; heat 2 tablespoonfuls of butter. Add the boiled onions, 2 small cold sliced potatoes, the codfish and 1 cup of milk; sprinkle with pepper. Cover and simmer ten minutes and serve hot.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Salt Cod, Vermont

Select a thick centre; cut and soak for one hour in warm water. Wrap in a piece of cheese-cloth and plunge into boiling water. Boil for fifteen minutes and then drain. Divide into four individual baking dishes and cover with cream Sauce. Sprinkle with fine bread crumbs and a little grated onion, and bake for ten minutes in a hot oven.

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