pescatariannut-freesoy-free

Fish Cakes

Name: Fish Cakes
Yield: 2 servings
Ingredients: one pound of cold boiled fish; one pound of raw potatoes; two ounces of butter; two eggs; four heaped table-spoonfuls of bread crumbs; one grain of cayenne; one tea-spoonful of salt; one half salt-spoonful of pepper

From Handbook of practical cookery, 1886

Serves 2

Can substitute salt cod or other fish, ensuring to freshen it first.

Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 32. The excerpt below is the record exactly as published.

Fish, Cakes. — For these will be required one pound of cold boiled fish, one pound of raw potatoes, two ounces of butter, two eggs, four heaped table-spoonfuls of bread crumbs, one grain of cayenne, one tea-spoonful of salt, one half salt-spoonful of pepper

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