Escalloped Fish
From Foods and household management, 1914
Presented as published in 1914. 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 Foods and household management (1914) by Helen Kinne, page 118. The excerpt below is the record exactly as published.
Left over fish. — Fish may be picked apart, mixed with cream sauce, and served as creamed fish or served as an escallop. Eacalloped fish
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