Codfish Cakes

Recipe No. 153 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.

Ingredients

• Codfish, salt — 16 pounds

Water, boiling — as needed

• Potatoes, mashed, without seasoning — 16 pounds (8 No. 56 dippers)
• Eggs, beaten — 16 eggs (¾ No. 56 dipper)
• Shortening, melted — ½ pound (⅓ mess kit cup)
• Salt — ½ ounce (1 mess kit spoon)
• Pepper — as needed
• Flour, sifted — 13 ounces (⅔ No. 56 dipper)
• Fat (for frying) — 2 pounds (1 No. 56 dipper)

Directions

1. Wash codfish and remove bones; soak fish 4 hours or overnight in cold water. Drain.
2. Cover with boiling water. Heat to boiling point; reduce heat and simmer 20 minutes. Drain.
3. Mix codfish, potatoes, beaten egg, melted shortening, salt, and pepper; beat until well mixed.
4. Form into cakes weighing about 3 ounces each (3 inches in diameter, ½ inch thick); roll in flour.
5. Fry until brown.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Codfish, salt — 1 lb 4½ oz Water, boiling — to taste Potatoes, mashed, without seasoning — 1 lb 4½ oz Eggs, beaten — 1¼ eggs Shortening, melted — ⅔ oz Salt — a pinch Pepper — to taste Flour, sifted — 1 oz Fat (for frying) — 2½ oz

Codfish mixture may be rolled into balls and fried in deep fat.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 153, Fish. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.