One of the biggest treasures I have found online is from Michigan State University. It’s a site called Feeding America and features over 70 American cookbooks from the late 18th to early 20th century. I really can’t begin to tell you how much computer space I have in old cookbooks. If only I could have physical copies of them ALL.
Here’s one of the first I found (and tried recipes from). Please consider investigating the old cookbooks that are out there still. They can be invaluable, especially since they teach us so many things we have lost over the generations.
Miss Parloa’s New Cookbook: A Guide to Marketing and Cooking. New York:
C.T. Dillingham, 1882, c. 1880.
Here are just some of the recipes, which are fantastic!
Salt Fish Recipes
Salt Codfish, in Puree of Potatoes
Ingredients
Instructions
To Prepare The Potatoes
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Pare the potatoes and boil half an hour; then drain off the water, and mash them light and fine. Add the salt, pepper, one tablespoonful of butter, and the cupful of milk, which has been allowed to come to a boil. Beat very thoroughly, and spread a thin layer of the potatoes on the center of a hot platter. Heap the remainder around the edge, making a wall to keep in the cream and fish.
To Prepare The Fish
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Put the pint of milk on to boil with the onion. Mix flour and butter together, and when well mixed, add two tablespoonfuls of the hot milk. Stir all into the boiling milk, skim out the onion , add the fish and cook ten minutes. Season with pepper, and if not salt enough, with salt.
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Pour into center of the potatoes, garnish the outer ring with parsley, and serve.
Note
This is a nice dish for breakfast, lunch or dinner.