Fish Cakes (Boulettes de Poisson)
From Cookery for every household, 1914
Serves 1
If fish sauce is available, butter and yolk may be omitted.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 181. The excerpt below is the record exactly as published.
h Cakes, 1 (Boulettes de Poisson) | lb. cooked fish. | lb. cooked potatoes. 1 oz. butter. 1 yolk of egg. ltea-sp. chopped parsley 1 tea-sp. anchovy or shrimp essence. Pepper and salt. A little flour. Egg and bread-crumbs
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