Fish Cake
From The new practical housekeeping, 1890
Serves 1
Serve hot, garnished with lemon and parsley.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 197. The excerpt below is the record exactly as published.
Fish Cake. — Take the boned meat of any fish, beat in a mortar or merely mince it fine, add a chopped onion, some chopped herbs, nutmeg, pepper and salt, a little catsup, or fish sauce, such as essence of anchovies, or shrimps, and mix it with either mashed po- tatoes, bread-crumbs soaked in milk, chopped hard-boiled eggs, or pulped tomatoes, in equal parts, put all into a buttered dish, pour some beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.