Recipes

Baked Creamed Codfish

Recipe No. 152 from the U.S. Army's WWII cookbook — Fish. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Fish · Seafood

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 152 from the U.S. Army’s WWII cookbook — Fish. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Directions

  1. Add 1 pound (one No. 56 dipper) chopped onions, 2 quarts (two No. 56 dippers) cubed toast, 1 pound (⅔ mess kit cup) chopped pickles to mixture in recipe for creamed codfish. Place in baking pans. Bake in moderate oven (375° F.) 30 minutes.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 152, Fish. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.