MATTHEW LIM'S FAVORITE CHINESE-SYTLE STEAMED BLACK COD

Name: MATTHEW LIM'S FAVORITE CHINESE-SYTLE STEAMED BLACK COD
Ingredients: 2 black cod steaks (about 3/4 lb.); 3 slices ginger root, minced; 2 green onions, minced; 1/4 c. soy sauce; 1/4 c. peanut oil

Martha Lim

Ingredients

2 black cod steaks (about 3/4 lb.)
3 slices ginger root, minced
2 green onions, minced
1/4 c. soy sauce
1/4 c. peanut oil

Method

Place cod on shallow platter. Place platter [cut off] steamer. Bring water to boil. Turn down heat to[cut off] and steam for 20 minutes.
Meanwhile, heat peanut oil, being careful n[cut off] burn. Carefully remove fish from steamer. Drain[cut off] water from fish and sprinkle ginger root and gree[cut off] onions over. Then pour on soy sauce and last, [cut off] peanut oil. Serve immediately.

Note from the transcription

Title printed "CHINESE-SYTLE" as shown. Ingredient list is fully legible; the right-hand ends of the method lines run outside the frame.

View the original scan (page 49)

Photograph of printed page 49 of Butter 'n Love Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U11, from the Misc: Loose Books photographic survey, frames image00740–image00906. Presented to a "Dave Anderson" — the flyleaf inscription reads "DEC. 2-82? TO DAVE ANDERSON HAPPY COOKING" over a signature that is not legible — and found among Darrell Anderson's loose books; the record does not claim the two names are the same man. No archival box label was photographed. Digitised, transcribed, index cross-checked and quantity-audited on 24 August 2026. The images here are web-sized derivatives at 1400 px on the long edge; the preservation masters are untouched in the archive. One frame, image00842, is a pixel-identical retake of image00841 and is kept in the page list as evidence of the retake, with its two recipes counted once. The book's own eight-page index was transcribed separately and used as an external checklist: 309 index entries against the transcribed corpus. 260 matched directly, 24 did not and were each re-opened against the photograph, and 7 of those turned out to be present under a title the index page had clipped. 17 recipes are genuinely absent — printed in the book, but sitting in the unexposed or out-of-frame part of a bad photograph; they are listed in the bundle's RESCAN-REPORT.md and would be recovered by re-shooting 11 frames. Separately, a 25-recipe sample was re-read field by field: 181 ingredient lines compared, 149 of them carrying an explicit quantity, all 149 correct, none invented.

Rights. Fundcraft Publishing supplied the covers, dividers and printed reference pages; the recipes were contributed by members of the Marvista P.T.S.A. In United States law a recipe's bare list of ingredients is generally not copyrightable, but the compilation and the printed matter around it are. The more pressing issue here is not copyright: 48 recipes are credited to children by name, 19 of them with a school grade. Those children are adults now. Every name is transcribed as printed and each grade is stored in the recipe's contributor_role field, so a credit can be filtered or suppressed without touching the transcription. Treat all 81 names as personal data, not decoration; a page will be taken down on request.

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Butter 'n Love Recipes·Recipes

Ingredients

Method

Note from the transcription

Butter 'n Love RecipesRecipes