Fish Hash
From The art of cookery, 1899
Serves 3
Hard-boiled eggs and minced parsley may be added.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 134. The excerpt below is the record exactly as published.
two cups of any kind of cold fresh fish, freed from skin and bones, and picked into small pieces. Season to taste, simmer five minutes, and serve on slices of dipped toast
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