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Cream Fish

Name: Cream Fish
Yield: 3 servings
Ingredients: two pounds of white fish; two-thirds pint of cream; two tablespoonfuls flour; one-half cup butter; half a lemon

From The Monmouth Baptist ladies' cook book, 1907

Serves 3

Canned salmon may be used.

Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 8. The excerpt below is the record exactly as published.

CREAM FISH. Mrs. Eliza B. Smith. Boil two pounds of white fish or red snapper. When done, skin and bone, and pick into fine pieces. Put two-thirds pint of cream in double boiler. Rub two tablespoonfuls flour into one-half cup butter; pepper and salt to taste and stir into boiling cream. Pour this over fish, add grated rind and juice of half a lemon

Cook this with the app: pantry check, scaling, and the assistant.