Creamed Fish
From Blue Ribbon cook book, 1905
Eggs may be omitted.
Presented as published in 1905. 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 14. The excerpt below is the record exactly as published.
Creamed Fish—2 tablespoons butter, 2 tablespoons flour, 1 cup milk, yolks 2 hard-boiled eggs, 1 teaspoon Worcestershire sauce, 1 cup cold, boiled, flaked fish
Cook this with the app: pantry check, scaling, and the assistant.