Creamed Fish
From The art of cookery, 1899
Serves 2
Serve warm.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 129. The excerpt below is the record exactly as published.
Creamed Fish. — Free the cold fish — either baked, broiled, boiled, or fried — from skin and bones, and sepa- 283 284 The Art of Cookery, rate in pieces. To each cup of prepared fish add half a cup of White Sauce No. 4, ^^'g sauce, or drawn but- ter, to any of which may be added a teaspoonful of minced onion or parsley
Cook this with the app: pantry check, scaling, and the assistant.