Cream of Plaice

Name: Cream of Plaice
Yield: 3 servings
Ingredients: eight ounces of Plaice without bones or skin; two ounces of panada; two of butter; a tablespoonful of cream; two whole eggs, and the yolk of a third

From Mrs. Roundell's Practical cookery book, 1898

Serves 3

Best in season except February, March, and April.

Presented as published in 1898. 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. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 45. The excerpt below is the record exactly as published.

Cream of Plaice is a better way. For this, take eight ounces of Plaice without bones or skin. Pound in a mortar, adding two ounces of panada and two of butter. Pass it through a hair-sieve, adding a tablespoonful of cream, two whole eggs, and the yolk of a third

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