pescatariannut-freeegg-freesoy-freeshellfish-free
Creamed Fish
From The household cook book, 1902
Serves 4
Add parsley, onion, or lemon juice for flavor if desired.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 42. The excerpt below is the record exactly as published.
CREAMED FISH — Use remnants of any cold fish left from din- ner, picking it to pieces and removing all bones. Make a cream sauce by cooking 2 tablespoons of butter and two tablespoons flour until they bubble; then add 2 cups milk, 1 teaspoon salt, and pep- per or cayenn
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