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Fish Cakes
From The national course in home economics, 1917
Serves 1
Use leftover fish from dinner.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 63. The excerpt below is the record exactly as published.
FISH CAKES. Save the fish left from dinner and use while warm. Remove the skin and bones, and mix with mashed potatoes. Add pepper, salt, chopped parsley, and an ounce of butter. Moisten with an egg
Cook this with the app: pantry check, scaling, and the assistant.