Fish Hash
From The art of cookery, 1899
Serves 3
Hard-boiled eggs and minced parsley can 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.
Fish Hash. — Melt a tablespoonful of butter in a sauce-pan, add a cup of water or milk and two cups of any kind of cold fresh fish
Cook this with the app: pantry check, scaling, and the assistant.