Creamed Haddock
From The practical cookbook, 1917
This dish is suitable for luncheon or supper.
Presented as published in 1917. 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 practical cookbook (1917) by Margaret W. Howard, page 66. The excerpt below is the record exactly as published.
Creamed haddock Toast Rice muflins Butter Cocoa Whipped cream Beet greens Baked apple Sugar
Cook this with the app: pantry check, scaling, and the assistant.