Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
Curried Cod
From A calendar of dinners, with 615 recipes, 1913
Serves 5
The remains of cold fish may be used.
A modern interpretation · AI-generated from the original record
Ingredients
- 2 Ibs. cod
- 1 tablespoonful lemon juice
- 1% cupful Crisco
- Salt, pepper, and red pepper to taste
- 2 cupfuls white stock
- 1 tablespoonful flour
- 2 teaspoonfuls curry powder
- 1 medium-sized onion
- 2 tablespoonfuls chopped cocoanut
Method
Wash and dry cod, cut into pieces.
Melt Crisco, fry cod lightly, set aside.
Add onion, flour, curry powder to Crisco, fry for ten minutes.
Stir in stock and cocoanut, simmer for twenty minutes.
Strain, return to saucepan, add lemon juice and seasonings, bring to boil, add fish, cover, and cook slowly for half hour.
Serve with rice.
Nutrition per serving
812Calories
35 gProtein
5 gCarbs
73 gFat
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 27. The excerpt below is the record exactly as published.
Curried Cod 2 Ibs. cod 1 tablespoonful lemon juice 1% cupful Crisco Salt, pepper, and red pepper 2 cupfuls white stock to taste 1 tablespoonful flour 2 cupfuls plain boiled rice 2 teaspoonfuls curry powder 2 tablespoonfuls chopped 1 medium-sized onion
Cook this with the app: pantry check, scaling, and the assistant.