Fish Cakes (No. 1)
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 38. The excerpt below is the record exactly as published.
twice as much potatoes as codfish. Shred the fish, remov- ing all bones, etc., and pare the potatoes; put fish and potatoes in a pot, cover with water and boil until potatoes are soft. Drain off the water and mash, adding a lump of butter and one egg. Beat, form into cakes and fry. 19. Fish Cakes (No. 2). — To one large cupful of shredded fish allow six medium pared raw potatoes cut into slices; cover with boiling water and boil until potatoes are tender; drain; whip in one egg
Cook this with the app: pantry check, scaling, and the assistant.