Creamed Codfish

Recipe No. 151 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
• Milk, evaporated — 9 — 14½-ounce cans
• Water (for milk) — 4½ quarts (4½ No. 56 dippers)
• Butter, melted — 2 pounds (1 No. 56 dipper)
• Flour, sifted — ¾ pound (¾ No. 56 dipper)
• Mustard, dry — as needed
• Salt — 1½ ounces (3 mess kit spoons)
• Pepper — as needed
• Toast — 100 slices

Directions

Key ingredients

Evaporated Milk · Mustard

1. Wash codfish and remove bones; soak 4 hours or overnight in cold water. Drain.
2. Mix milk and water; heat to boiling.
3. Mix melted butter, flour, mustard, salt, and pepper together; stir until smooth. Add to hot milk, stirring constantly. Heat to boiling point; reduce heat and simmer until thick, stirring constantly.
4. Add codfish; reheat and serve on toast.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Codfish, salt — 1 lb 4½ oz Milk, evaporated — ¾ can(s) (14½ oz) Water (for milk) — 1½ cups Butter, melted — 2½ oz Flour, sifted — 1 oz Mustard, dry — to taste Salt — about ¾ tsp Pepper — to taste Toast — 8 slices

Tuna fish, salmon, or mackerel may be substituted for codfish in recipe above.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 151, Fish. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.