nut-freesoy-free
Fish Klosh
From Soyer's standard cookery, 1912
Serves 1
Ensure mixture is cold before molding.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 70. The excerpt below is the record exactly as published.
Fish Klosh. Mince an ounce of ham or bacon with a shallot or small onion and fry in an ounce of butter until just cooked. Next stir in an ounce of flour, add a quarter of a pint of milk, and let the whole boil gently for five minutes. STANDARD COOKERY. 99 Mix this with one egg and half a pound of any cold fish
Cook this with the app: pantry check, scaling, and the assistant.