Fish Cream
From Plain cookery recipes, 1908
Presented as published in 1908. 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
No method was recorded for this recipe.
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 59. The excerpt below is the record exactly as published.
ock. Four ounces white (either sole, haddock, or whiting). Half an ounce butter. Half an ounce bread crumbs. (1,293) Half a gill milk. Half a gill cream. A squeeze of lemon juice. One beaten white of egg. Pepper and salt. Fish Cream
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