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Fish Salad
From The Landmarks club cook book, 1903
Serves 4
A versatile fish salad.
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 43. The excerpt below is the record exactly as published.
FISH SALAD. Any kind of cold white fish. If you boil fresh fish, put a little vinegar in to flake it. Add fresh beans, peas, carrots (this can be omitted) and beets; French dressing mixed thor- oughly with fish. When served, pour over a mayonnaise made with vinegar from capers; put a few capers on top
Cook this with the app: pantry check, scaling, and the assistant.