Fish Salad
From Cookery for every household, 1914
Serves 2
The fish must be very cold.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 285. The excerpt below is the record exactly as published.
Fish Salad (Salade de Poisson) | lb. cooked fish, salmon, halibut, sole, cod, &c. Mayonnaise sauce, or Salad dressing. No. 749. 1 lettuce or endive. 1 tomato or cucumber. 1 dessert-sp. capers. Lemon juice. Break the fish into neat flakes, free from skin and bone, sprinkle it with pepper, salt
Cook this with the app: pantry check, scaling, and the assistant.