I found this recipe for Cod, Shirley Point Style in an issue of the Evening Public Ledger that was published on October 1, 1919. Yes, you read that right, 1919. The Evening Public Ledger was published in Philadelphia, PA from 1914 to 1942 before being liquidized. The recipe was published in Mrs. Wilson’s column. I adapted it to modernize it. Below is the original recipe.
Luckily for me, I did not have to “scale and cleanse the fish” like in Mrs. Wilson’s recipe. I also used butter instead of shortening. It would have been really interesting to cook and bake at the beginning of the 20th century. Many of the stoves were powered by coal, though there were also gas, and later, electric stoves.
I purchased the cod from Wild for Salmon. Cod has a light, but slightly sweet taste. The bacon is from Anschuetz Farm. Red peppers are not in season here yet, so the peppers and onions are from the grocery store (Shhh, don’t tell). I bought the parsley from Strites’ and planted it in my garden.I really enjoyed making and eating this recipe. It is really simple to prepare and makes a filling dinner. I might season it with garlic and basil and maybe a little lemon next time I make it.
- 2 cod fillets
- ½ red pepper, chopped
- 2 Tbsp parsley, chopped
- 1 onion, diced
- 2 strips bacon, sliced
- 1 Tbsp butter
- Preheat oven to 400.
- Mix the red pepper, parsley, onion, and bacon in a bowl.
- Lay the cod fillets on a foil lined pan. Place the butter on top then top with the pepper mixture.
- Bake 20 minutes.