Fish and Potatoes
From True food values and their low costs, 1916
Serve with starchy foods like bread and potatoes.
Presented as published in 1916. 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 True food values and their low costs (1916) by William S. Birge, page 25. The excerpt below is the record exactly as published.
fish and potatoes. The method here given is that in use by the housewives of Cape Cod, who certainly are adepts in the art of cooking fish. Fish and Potatoes Remove the skin from a salt fish
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