Fish a la Creme
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Garnish with parsley. Egg whites can be used instead of crumbs.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 103. The excerpt below is the record exactly as published.
Fish a la Creme. Four to six pounds of fish., one to one and a half pints of cream sauce ^ and one cup of cracker crumbs., moistened in one third of a cup of melted butter
Cook this with the app: pantry check, scaling, and the assistant.