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Dropped Cod Fish Balls Recipe Very Old Cape Cod Recipe Ingredients: 1 cup cooked codfish, flaked or 1 package shredded codfish 1 teaspoon salt 1/4 teaspoon pepper 2/3 cup hot milk 1 slightly beaten egg 1 pint of cut up and peeled potatoes In large pot, cook the potatoes, adding the salt if you are using fresh fish..Omit the salt if you are using the packaged shredded codfish. When the potatoes are tender, drain the water. Add the fish, egg, and pepper and mash with potato masher, adding the hot milk gradually and beating till light and fluffy. Have a large heavy pan ready, with hot fat in it. Dip a tablespoon into the hot fat, take up a spoonful of this mixture, and then drop into hot fat and cook until brown..(about 2 minutes) Be careful not to crowd the cod fish balls and keep the fat hot. Every time you do a codfish ball, be sure to dip the tablespoon into the hot fat first, then into the mixture, and then drop the mixture into the hot fat. Repeat till all done.. If you have a thermometer, the temp of fat should be 390 degrees. Put on paper and pat grease off. Serve with tartar sauce and lemon wedges. An old Cape Cod Recipe. Back to Seafood
Recipes The Little Cape Cod Witch Cookbook, The Secret Recipes of Hannah Goodspell (The Cape Cod Witch Series) Wholesome, tasty treats for young folks to make with their grown-up helpers and to enjoy with friends. Graced with original full-color art, whimsical stories, and entertaining facts, readers find out how Cooking is a kind of magic! And come to know the truth: Good magic is difficult on an empty stomach. For ages 9-12 Please click on the above image for more information! |
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Food Fun and Facts has over 900 pages. Use the Menu, or for a quick Search, use the Site Search Bar. Enjoy! Cape Cod Wampanoag Cookbook: Traditional New England & Indian Recipes, Images & Lore Earl Mills, (Chief Flying Eagle) a sachem of the Cape Cod Mashpee Wampanoag Indians, is a contemporary gourmet chef, who shares with the reader time-tested recipes handed down by his ancestors and perfected at his popular Cape Cod restaurant, The Flume. Homespun narratives and blessings over meals precede Cape Cod recipes ranging from Quahog Chowder to Indian Pudding. This down-home mix of comfort foods and nostalgia offers an invitation to succumb to fond memories, take control of "hearth and soul," and rediscover the passion of good eating. Every recipe in this book has been taste-tested to perfection. Each story and blessing transports to an earlier and more basic lifetime and connects us all through food, the good earth, and our own roots. Mills and Breen show us how to incorporate our best yesterdays into our modern lives, mixing gentle nostalgia with up-to-date tips on food preparation. Recipes include soups and chowders, breads, salads and dressings, pastries, meats, game, seafood, vegetables, pasta, sauces, and desserts. Please click on image above for more information! The Cape Cod Christmas Cookbook This collectible cookbook features food from some of the Cape's most distinctive kitchens, including the Chatham Bars Inn, the Coonamessett Inn, the Bramble Inn, and many more. Authentic Cape Cod recipes include Cape Cod Christmas Scallops, Christmas Cod, Captain Irving's Fish Chowder, Cranberry Pies, Sandwich Glass Pie, Plantation Gingerbread, White Christmas Pumpkin Cheesecake, Creamy Rich Eggnog, and Christmas Beach Plum Rum. Please click on above image for more information! |