Scalloped Cod
A historical recipe from What to Eat, How to Serve it, by Christine Terhune Herrick (1891).
A historical recipe
What to Eat, How to Serve it, by Christine Terhune Herrick (1891). Project Gutenberg eBook #51197.
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 What to Eat, How to Serve it, by Christine Terhune Herrick (1891). Digitised by Project Gutenberg, eBook #51197 (https://www.gutenberg.org/ebooks/51197). 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.
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Ingredients
- Two cupfuls picked codfish
- one teaspoonful minced sour pickle
- one tablespoonful Worcestershire sauce
Method
- Two cupfuls picked codfish, one cupful drawn butter (with an egg beaten in it), one teaspoonful minced sour pickle, one tablespoonful Worcestershire sauce, fine bread-crumbs.
- Have the drawn butter hot, stir the fish into it, add the pickle and sauce, pour into a buttered baking-dish, sprinkle with crumbs, dot with bits of butter, and bake.