Fish on Toast
From Home dissertations, 1891
Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 74. The excerpt below is the record exactly as published.
FISH ON TOAST. Take cold boiled fish of any kind, pick it into flakes and heat in enough milk to moisten it; add a bit of butter, and season with pepper and salt. When it is hot, pour it on slices of buttered toast, and garnish with hard-boiled eggs, cut in slices
Cook this with the app: pantry check, scaling, and the assistant.