Finnan Haddock Fish Balls
From The home science cook book, 1902
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 39. The excerpt below is the record exactly as published.
Finnan Haddock Fish Balls. One pint of fish minced fine and mixed with one cup of thick sauce made with one-fourth cup each of butter and flour, and one cup of milk. Season with salt and pepper and add one beaten egg. Drop by teaspoonfuls in deep hot fat, or cool the mixture and prepare like croquettes before frying. 90 Home Science Cook Book. Souffles. For each cup of white sauce, or an equally thick paste of bread and milk, use from one-half to one cup of cooked meat, poultry, or fish chopped fine, and from one to three eggs. This is a combination of creamed meat with a puffy omelet, and the degree of puffiness depends upon the number of eggs used. Mix the meat with the warm sauce, season highly. Add a few stale white bread-crumbs if the meat is moist and a spoonful or two of milk if it is dry. Canned salmon, for example, will be very moist, while roast meat will be dry. When cool add the well-beaten yolks and stiff whites of the eggs. Fill buttered molds and stand in a pan of water, and cook in a slow oven until puffed and firm. This may be baked in one large mold, but small ones are better. It should be served in the dish in which it is cooked. Paper cases, scallop shells, or ramekins are used. Serve hot, with or without a sauce. Vegetable souffles are made without the sauce, the potato, parsnip, peas, or whatever is used being moist- ened with cream or milk before folding in the beaten eggs- Swedish Timbale Cases. Two eggs, one-half cup of milk, one cup of flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.