Dropped Fish-cakes

Ingredients

• One cup of salt cod picked very fine
• half cup milk
• one tablespoonful butter
• two teaspoonfuls flour
• one egg
• pepper to taste

Method

1. 1

   Make a white sauce with flour, butter, and milk.

2. 2

   Stir in fish and beaten egg, drop into boiling lard.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 19. The excerpt below is the record exactly as published.

Dropped Fish-cakes. Saratoga Potatoes. Simple Griddle Cakes. Dropped Fishcakes, — One cup of salt cod picked very fine, half cup milk, one table- 72 FAMILY BREAKFASTS FOR AUTUMN spoonful butter, two tea^poonf uls flour, one egg, pepper to taste. Make a white sauce of the flour, butter, and milk, stir the fish into this, add the egg, beaten light, season, and drop by the spoonful into boiling lard, as is done with fritters. Simj>le Griddle Calces, — Four cups sour milk,, one small teaspoonful baking -soda, salt, flour for batter. Stir well and bake quickly. 6. Grapes. Rye-meal Porridge. Broiled Sausages. Stewed Potatoes. Wheat-flour Gems. Broiled Sausages. — Make sausage-meat into quite thin cakes with the hands, lay them on a gridiron, and broil them over a hot fire. Wheat -flour Gems. — Two cups flour,' one cup milk, one tablespoonful melted butter, two eggs, saltspoonful salt. Beat the eggs light, stir in the milk, the butter, the salt. Sift in the flour, stir briskly, and bake in gem-pans in a hot oven. 73 WHAT TO EAT — HOW TO SERVE IT 7. Bananas. Oatmeal. Clam Fritters. Boiled Potatoes. English Muffins. Tea. Coffee. Clam Prittera. — Two dozen clams, one egg, one cup milk, two small cups flour, or enough for thin batter, salt and pep- per. Chop the clams fine, and stir them into the batter made of the milk, clam liquor, beaten eggs, and the flour. Season to taste, and fry by the spoonful in very hot lard. English Muffins, — Two cups milk, one tablespoonful butter

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