Creams, Fish

Name: Creams, Fish
Ingredients: Eight units pounded fish; 6 of panada; 1 of butter; 3 of thick cream whipped; 2 of Bechamel sauce; 4 of eggs

From The complete Indian housekeeper & cook, 1898

Can be varied with different shapes and sauces.

Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 170. The excerpt below is the record exactly as published.

Creams, Fish. — Eight units pounded fish passed through a sieve, 6 of panada, 1 of butter, 3 of thick cream whipped, 2 of Bechamel sauce, 4 of eggs

Cook this with the app: pantry check, scaling, and the assistant.