Casserole of Fish and Rice
From The bride's cook book, 1915
Serves 3
Contributed by Grosjean Rice Company.
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 47. The excerpt below is the record exactly as published.
CASSEROLE OF FISH AND RICE Contributed by Grosjean Rice Com- pany. 2 IVIInced Coolced Fish J4 Teaspoon Pepper Salt 1 Tablespoon Parsley 14 Teaspoon Scraped Onion 1 Egg *A Cup Crumbs Stock to Moisten 4 Cups Cooked Rice
Cook this with the app: pantry check, scaling, and the assistant.