Dinner

A “Cape Cod folks” tid-bit

A “Cape Cod folks” tid-bit, preserved from Marion Harland’s 1903 cookbook with ingredient cues including soak two pounds of salt cod over night.

DinnerPescatarianStovetopPublic domainHistoric recipeSource transcription

Est. prep15 min

Est. cook10 min

Est. serves4

Total25 min

Archive reference—not quantity-scaled yet.

Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.

Source transcription“A “Cape Cod folks” tid-bit” in Marion Harland’s Complete Cook Book

Marion Harland, 1903 · Page 165

Transcribed from the public-domain Project Gutenberg edition. WorkLife has not modernized or independently kitchen-tested this archival recipe.

WorkLife adaptation: Historical transcription: source paragraphs were preserved as the method; measured ingredient cues were extracted from the same text for discovery. Timing and yield are labeled editorial estimates.

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From the cited source

Source ingredient cues

These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.

Soak two pounds of salt cod over night.
In the morning wash and scrub it with a whisk to remove lingering crystals of salt and cover with hot water in which an onion has been boiled.
Let it stand in this until the water is cold.
Take out the fish and lay between two towels until perfectly dry.
lay it in a hot water dish;
break to pieces with a fork, and cover well with hot drawn butter, seasoned with pepper, lemon juice and minced parsley.
Let it stand (covered) for ten minutes over the hot water before serving, and you will be surprised by the excellent dish contrived of such homely materials.

Historical transcription

Source method

1
Soak two pounds of salt cod over night. In the morning wash and scrub it with a whisk to remove lingering crystals of salt and cover with hot water in which an onion has been boiled. Let it stand in this until the water is cold. Take out the fish and lay between two towels until perfectly dry. Broil then on both sides, turning twice; lay it in a hot water dish; break to pieces with a fork, and cover well with hot drawn butter, seasoned with pepper, lemon juice and minced parsley. Let it stand (covered) for ten minutes over the hot water before serving, and you will be surprised by the excellent dish contrived of such homely materials.

Nutrition pending

No invented nutrition numbers.

WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.