Fish Cakes

Ingredients

• eight potatoes of good size
• one cupful and a half of raw salt cod
• one egg
• one heaping table-spoonful of butter
• one-eighth of a teaspoonful of pepper
• half a gill of milk
• one-eighth of a pound of salt pork

Method

1. 1

   Pare and cook potatoes with fish in boiling water for half an hour.

2. 2

   Mash together, add seasoning, butter, milk, and egg.

3. 3

   Form into cakes and fry in pork fat or butter until brown.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 103. The excerpt below is the record exactly as published.

one-eighth of a teaspoonful of pepper. Put these articles on the stove in a covered saucepan, and as soon as the mixture begins to boil, pour it over the salmon. Cover the dish and set it in a cool place. This gives a nice relish, which will keep for a week. Any other rich fish may be treated the same as salmon. * Broiled Smoked Salmon. Even so simple a dish as this is often improperly prepared. For six persons take a piece of smoked sal- mon about six inches long and four broad, remembering that the fish is very rich. Wash and drain, and broil slowly for twelve minutes. Place on a warm dish, and spread a table-spoonful of butter on it. * Broiled Salt Fish. At first thought it may seem absurd to give a rule for broiling a bit of salt cod ; nevertheless, few people cook this fish in the best way. It is a delicious relish if prop- erly prepared. Use a piece cut from the thick part of the cod. Wash it well, and let it stand in cold water for twenty minutes ; then wipe it dry, and broil over a moderate fire for ten or twelve minutes. Place on a warm dish, and spread butter over it with a generous hand, cutting the fish a little here and there, so that the butter may penetrate all parts of it. * Dried Sprats. These little fish are sold for ten cents a bunch. They make a nice relish for luncheon or supper. Put them in a bowl, and cover with boiling water. Let them stand 202 MISS PARLOA'S KITCHEN COMPANION. ten minutes ; then skin them, and wipe dry. Broil over clear coals for eight minutes. Put them on a warm dish, spread a little butter on them, and serve. . . * Smoked Herring. Prepare the herring in the same manner as the dried sprats. * Halibut Fishballs. For six persons use two cupfuls of cold boiled halibut, four or five potatoes of medium size, an egg, two table- spoonfuls of butter, one teaspoonful of salt, one-third of a teaspoonful of white pepper. Chop the fish fine. Put the potatoes into boiling water, and cook them for half an hour ; then pour off the water, and mash the potatoes until light and fine. Add the fish and seasoning, and finally the egg, well beaten. Form the mixture into small balls; and after putting these into a fry ing-basket, plunge them into boiling fat. Cook until brown, — say about two minutes. If, instead of making balls of the mixture, one add one-fourth of a cupful of cream or milk to it, form it into flat cakes, and cook these in a frying-pan, with either pork fat or butter enough to prevent sticking, a very palatable dish will be the result. It will take longer to cook these cakes than it does to cook fishballs, but they will be delicate, and not so much fat will be required as is needed for the immersion of fishballs. * Fish Cakes. To make these cakes one must use eight potatoes of good size, one cupful and a half of raw salt cod, which has been shred rather fine (do not soak it), one egg, one heaping table-spoonful of butter, one-eighth of a tea- spoonful of pepper, half a gill of milk, one-eighth of a pound of salt pork

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