Fish Cakes
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Can be prepared overnight and reheated.
Presented as published in 1904. 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 "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 23. The excerpt below is the record exactly as published.
Fish Cakes. — Mince any remains of cold fish freed from skin and bone, seasoning it as you do so with pepper, salt, finely-minced chives or parsley, and just enough butter to mix it. Shape this mixture into little round flat cakes or balls in your well floured hands, brush them over with beaten egg, roll them in breadcrumbs or broken up vermicelli
Cook this with the app: pantry check, scaling, and the assistant.