Fish Paste
From Around-the-world cook book, 1913
Serves 4
Serve on a bed of rice, garnished with cresses.
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 15. The excerpt below is the record exactly as published.
FISH PASTE JAPANESE Halibut, cod, salmon, or pompano, 1 pound. Butter, 1 tablespoon, Flour, 1 tablespoon, Milk, 1 cup. Cream, 1 tablespoon. Lemon juice, 1 teaspoon, Onion juice, 1 teaspoon, Egg, 1.
Cook this with the app: pantry check, scaling, and the assistant.