Escalloped Finnan Haddie
From War cook book, 1918
The smoked bowfin carp may be prepared in the same way.
Presented as published in 1918. 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 War cook book (1918) by Mary E. Sweeney, page 12. The excerpt below is the record exactly as published.
ESCALLOPED FINNAN HADDIE 1 cup flaked finnan haddie 2 hard-cooked eggs (minced) 1-3 cup bread crumbs 1 cup milk 2 tablespoonfuls fat 2 tablespoonfuls butter Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.