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Mexican Codfish

A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).

A historical recipe

Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Molly Gavin's own cookbook, by Molly Gavin (1927). Digitised by Project Gutenberg, eBook #77698 (https://www.gutenberg.org/ebooks/77698). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Mexico. Associated with Mexico by a demonym leading its title: Mexican (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 1 c tomato

Method

  1. Pick over salt codfish and separate in small pieces;
  2. there should be ⅔ c;
  3. cover with lukewarm water;
  4. soak until soft, and drain;
  5. cut 4 medium-sized cold boiled potatoes in slices;
  6. arrange alternate layers of potatoes and fish in buttered baking dish;
  7. sprinkle with salt and pepper;
  8. cover with 1½ canned pimientos cut in strips;
  9. repeat;
  10. pour over 1 c tomato sauce;
  11. cover with buttered cracker crumbs and bake until crumbs are brown.