A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Do not freshen the fish before boiling with the potatoes. Many cooks fry them in a quantity of lard similar to boiled doughnuts. The eggs can be omitted as the dish is very good without them.
Preserved exactly as written in the original source
Lay salt codfish in cold water for a few minutes to soften it a little, enough to render it more easily to be picked up
Shred it in very small bits, put it over the fire in a stew pan with cold water
Let it come to a boil, turn off this water carefully
Add a pint of milk to the fish, or more according to quantity
Set it over the fire again and let it boil slowly about three minutes
Add a good-sized piece of butter, a shake of pepper and a thickening of a tablespoonful of flour in enough cold milk to make a cream
Stew five minutes longer
Just before serving stir in two well-beaten eggs
Modern guidance to help you succeed with this vintage recipe
Soaking salt cod draws out excess sodium through osmosis while rehydrating the dried flesh. The initial boil-and-drain removes the first wave of salt, preventing an overly briny dish. Adding milk creates a gentle poaching medium that keeps the delicate fish tender while building a creamy base. The flour-thickened sauce prevents curdling when eggs are stirred in at the end, as the starch molecules protect the egg proteins from direct heat exposure.
The salt cod can be soaked and shredded up to 1 day ahead; store covered in the refrigerator in fresh water, changing the water once. The flour slurry can be mixed several hours ahead and stored covered at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the eggs may become rubbery upon reheating. Reheat gently over low heat, stirring frequently and adding a splash of milk to restore creaminess. Do not microwave, as this will toughen the fish.
AI-generated tips from Chef Cecil's culinary database
The salt cod can be soaked and shredded up to 1 day ahead; store covered in the refrigerator in fresh water, changing the water once. The flour slurry can be mixed several hours ahead and stored covered at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the eggs may become rubbery upon reheating. Reheat gently over low heat, stirring frequently and adding a splash of milk to restore creaminess. Do not microwave, as this will toughen the fish.
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