Chartreuse or Casserole of Fish No. 1
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 104. The excerpt below is the record exactly as published.
Chartreuse^ or Cassei^ole of Fish^ No. 1. — One cup of any cold Jish, flaked, seasoned, and moistened with a little cream ; the same quantity of mashed potatoes ; and two hard- hoiled eggs
Cook this with the app: pantry check, scaling, and the assistant.