Fish Fritters
From The National home cook book, 1900
Presented as published in 1900. 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 home cook book (1900), page 43. The excerpt below is the record exactly as published.
FISH FRITTERS—Make a sauce of one tablespoonful of é flour, one tablespoonful of butter and one-half cup of milk, cook until quite stiff, mix in one cupful of shredded fish, add one egg well beaten, salt and pepper to taste
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