pescatariannut-freeegg-freesoy-free
Fish Croquettes No. 2
From The national course in home economics, 1917
Serves 4
Use remnants of boiled fish.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 63. The excerpt below is the record exactly as published.
FISH CROQUETTES— No. 2. Take remnants of boiled cod, salmon or turbot, and pick the flesh out carefully. Mince it moderately fine. Stir a piece of butter, a small spoon of flour and some milk over the fire till they thicken. Then add pepper, salt, and a little grated nutmeg, together with finely-chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.