Finnan Haddie for the Chafing Dish
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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 Kirmess cook book (1907), page 202. The excerpt below is the record exactly as published.
FINNAN HAODIE FOR THE CHAFINQ DISH. Mrs. Charlotte L. Appleton, Bay Side, L. L One-haJf pound finnan haddie, one dessert spoonful butter, one hard-boiled egg, yolk of one raw egg, one cup of cream, one teaspoonful dry grated cheese
Cook this with the app: pantry check, scaling, and the assistant.