Fish Croquettes
From Miss Parloa's kitchen companion, 1887
Serves 4
Can be prepared a day in advance except for frying.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 104. The excerpt below is the record exactly as published.
Fish Croquettes. Free of skin and bones a pint of cold boiled fresh fish, and tear it into .shreds. Add to it a pint of hot mashed potato, a table-spoonful of butter, half a cupful of hot milk, a well-beaten egg, one-third of a teaspoonful of pepper, a generous teaspoonful of salt, and half a tea- spoonful of chopped parsle
Cook this with the app: pantry check, scaling, and the assistant.