pescatariannut-freeegg-freesoy-free
Cream Fish
From The Landmarks club cook book, 1903
Serves 6
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 22. The excerpt below is the record exactly as published.
CREAM FISH. Boil six pounds of fish. When cold, pick to pieces. Make a sauce of one quart of milk, in which boil an onion tied in a bag; when the milk boils, stir in a cupful of butter, rubbed in five tablespoons sifted flour. Let cook thoroughly. Season with salt, red pepper, little parsley chopped fine. Mix with fish, sprinkle bread crumbs on top
Cook this with the app: pantry check, scaling, and the assistant.