Fish Au Gratin
From The Williamston cook book, 1950
Recipe by Louise Griffin.
Presented as published in 1950. 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 Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 46. The excerpt below is the record exactly as published.
FISH AU GRATIN ie ee Temperature: 400 F. Y, ¢, flour ' Times 20 to op min. 2 c. flaked fish ) (4 servings) % T. salt ae 1% c. milk ¥% T. pepper ide Sie % ce. butter grated cheese, crumbs
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