Fish Croquettes
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 126. The excerpt below is the record exactly as published.
Fish Croquettes Take cold fish of any kind, separate from the bone, chop fine, add a little seasoning, an egg, a very little milk and a tea- spoon of flour; brush with egg, roll with bread crumbs and fry brown in hot lard
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