Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Scalloped Cod
From A year's cookery, 1880
Serves 4
Serve immediately in the baking dish.
A modern interpretation · AI-generated from the original record
Ingredients
- the flesh from the remains of the cold cod
- half the weight in fine bread-crumbs
- season it with salt
- season it with white pepper
- a very little grated nutmeg
- little pieces of butter here and there
Method
Remove skin and bone from the cod, season with salt, white pepper, and nutmeg.
Mix bread-crumbs with salt and cayenne.
Butter a pie-dish, layer crumbs, add fish, top with butter and more crumbs.
Bake in a gentle oven until hot throughout.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 15. The excerpt below is the record exactly as published.
Scalloped Cod . — Pemove the flesh from the remains of the cold cod, and free it from skin and bone ; season it with salt, white pepper, and a _ very little grated nutmeg. Weigh the flesh, take half the weight in fine bread-crumbs, and season these with salt and cayenne. Butter a pie-dish, and put a layer of crumbs in the bottom ; lay the fish upon these, put little pieces of butter here and there
Cook this with the app: pantry check, scaling, and the assistant.