Fish Cakes

Ingredients

• one pound of fish
• one pound of cold potatoes
• half an ounce of butter
• a table-spoonful of milk
• half an egg
• salt
• cayenne
• bread-crumbs

Method

1. 1

   If using cold potatoes, mash them and mix with flaked fish, season with salt and cayenne.

2. 2

   Add butter, milk, and beaten egg to form a stiff paste.

3. 3

   Shape into cakes, brush with egg, coat in breadcrumbs, and fry in hot fat until golden.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 22. The excerpt below is the record exactly as published.

fish cakes for breakfast to-morrow of the remains of the cod and skate. ( See January 13th.) 3. Wash a few sprigs of parsley, and lay them on a cloth to dry, so that they may be ready for frying with the fish cakes in the morning. January 13th. Breakfast. Fisli Cakes or Sardines. Remains of Potted Hare. Hot Rolls. Dry Toast. Brown and White Bread and Butter. Marmalade. Porridge. Luncheon. Beef Hash (Economical). Brown Betty. (If there be any remains of the Town Pudding they can be used instead of this.) Dinner. Potato Pur6e. Roast Pheasants. Bread Sauce and Brown Gravy. Potato Mould. Chestnuts and Brussels’ Sprouts. Stewed forced Rhubarb and Custard. Cheese. Marketing. For the Bay.— Six or eight pounds of the silverside of Beef, fresh— the middle cut is the best ; Potatoes, Apples, Brussels Sprouts, and Chestnuts— one pint of Chestnuts to two pounds of Sprouts. For To-morrow.— A fine Neck of Mutton with as little fat as may be. Breakfast. — Fish Cakes. — If any cold potatoes were left from dinner the day before, they can be used instead of boiling fresh ones. If there are none, fresh potatoes must be boiled for the purpose, the number to be regulated by the quantity of fish. There should be A YEAR'S COOKERY . 25 equal weights of fish and potato. Break the fish, perfectly free from skin and bone, into flakes, and rub the potatoes through a fine sieve. Mix the two together, and season them rather highly with salt and cayenne, and add a few drops of essence of anchovy ; put the mixture into a bowl and make it into a stiff paste with a little milk, melted butter, and lightly beaten egg. Half an ounce of butter, a table-spoonful of milk, and half an egg would be sufficient for one pound of fish, and one pound of cold potatoes. The other half of the egg could be used for brushing over the cakes before they were bread- crumbed. Flour the hands lightly. Make the paste into cakes about an inch and a half in diameter and three-quarters of an inch thick. Use as little flour as possible in doing this. Up to this point the cakes may be prepared the day before they are wanted. Brush the cakes over with egg, and toss them in bread-crumbs

Cook this with the app: pantry check, scaling, and the assistant.