Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-free
Baked Potatoes and Codfish
From Magnet users cook book, 1920
Serves 1
Recipe by Mrs. H. Sinder, Nobletown, Ont.
A modern interpretation · AI-generated from the original record
Ingredients
- salt codfish
- hot baked potato
- seasoned with sweet cream
- butter
- pepper
Method
Boil, drain and shred the fish, mix with the pulp scooped from the baked potato, season, fill into the shell, and return to the oven until reheated.
Nutrition per serving
140Calories
4 gProtein
32 gCarbs
0 gFat
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 8. The excerpt below is the record exactly as published.
BAKED POTATOES AND CODFISH. A more tasty dish for a fadete appetite cannot’ be found for a person who likes salt codfish than the fish boiled, drained and shredded and mixed with the pulp scooped from a hot baked potato. This fish and potato, mixed, should be seasoned with sweet cream, butter and pepper
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