Fish Cakes
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 403. The excerpt below is the record exactly as published.
FISH CAKES. Take cold boiled cod, either fresh or salt, add two-thirds as much hot mashed potatoes as fish, a little butter, two or three well beaten eggs, and enough milk to make a smooth paste, season with pepper, make into nice round cakes and fry brown in sweet beef drippings or very clear sweet lard
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