Recipe Wednesday — from the 1920s

Salt-Codfish Salad

Soak one pound of salt cod in cold water overnight. Drain water, put more cold water on it, just cover and simmer for 30 minutes; drain; cool; flake with a fork, and to this add equal quantities of cold boiled potatoes and three medium sized sour pickles chopped, or substitute celery, when in season, for pickles. Season to taste, mix with cooked dressing and serve with hard cooked eggs on lettuce leaves or celery tops.

Fish Timbales

  • 1 cupful of salmon, tuna or gray fish
  • 1 cupful softened breadcrumbs
  • ½ teaspoonful of salt-codfish
  • 1 cupful mashed potato, cooked rice or hominy
  • 1/8 teaspoonful of paprika
  • 1 egg
  • ¼ cupful of milk

Mix the ingredients in the order giver. Pour into small buttered molds place on the rack in a pan and surround with hot water. Cover, and bake until the mixture is firm.Turn from the molds and serve with a sauce.

Fish Loaf

  • 1 cupful of shredded fish (smoked, salt or canned
  • 6 potatoes, boiled and riced (?0
  • 1 egg
  • 2 cupfuls cooked rice or fine hominy
  • ¼ cupful of milk
  • ½ teaspoonful of celery salt

Form into a loaf and bake for 20 minutes. Serve with a sauce.

 -many people swear by this potent natural remedy for many illnesses – Would you like to know Thomas Jefferson’s recipe for Vinegar of the Four Thieves or how to make Ox Tail Soup? Discover this recipe as well as many household tips from the past in  

By (author): Donna R Causey

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