Fish Hash
From True food values and their low costs, 1916
Presented as published in 1916. 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 True food values and their low costs (1916) by William S. Birge, page 17. The excerpt below is the record exactly as published.
Horseradish makes a good seasoning for this. Cold potatoes may be fried, mashed, creamet and used in salads. Other vegetables may be used in hash or st or as a vegetable salad. Cold beans and com warmed up in milk n a fine succotash. Cold rice may be made into a pudding, or in muffins and griddle cakes. Make hash and balls with left-over fish
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