Cream of Whiting
From The handy dictionary of cookery, 1890
Garnish with fried parsley.
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 36. The excerpt below is the record exactly as published.
Cream of Whiting*. Pound half a pound of whiting with one tablespoonful of fish stock ; season it highly with lemon, cayenne pepper, salt, and a grating of nutmeg; pass all this through a hair sieve. Mix with it a quarter of a pint of whipped cream
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