Codfish Cakes
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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Codfish Cakes.
Soak a pint bowl of codfish over night. Next morning drain and add one and one-half pints of raw sliced Irish potatoes. Cover with cold water and when it reaches boiling point throw it off and add fresh boiling water and cook until the potatoes are tender. Drain and mash well and add a bit of butter and pepper and moisten with a beaten egg and enough cream to form into round cakes one and one-half inches thick. Roll each one in flour and fry in hot lard until they are a delicate brown. The lard must be boiling and the cakes fried gently.
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Codfish Cakes.
Soak a pint bowl of codfish over night. Next morning drain and add one and one-half pints of raw sliced Irish potatoes. Cover with cold water and when it reaches boiling point throw it off and add fresh boiling water and cook until the potatoes are tender. Drain and mash well and add a bit of butter and pepper and moisten with a beaten egg and enough cream to form into round cakes one and one-half inches thick. Roll each one in flour and fry in hot lard until they are a delicate brown. The lard must be boiling and the cakes fried gently.
