Dinner
Creamed codfish
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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.
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.
- Cook together a tablespoonful of flour and one of butter, and pour upon them a cup of milk.
- Stir and toss until very hot, add salt and pepper and serve.
Historical transcription
Source method
- 1
Flake cold boiled cod into bits with a silver fork. Cook together a tablespoonful of flour and one of butter, and pour upon them a cup of milk. Season to taste and, when smooth, stir in the flaked fish. Stir and toss until very hot, add salt and pepper and serve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.