Fish Salad
From The practical cookbook, 1917
Cooked dressing may be used for both oil dressings, if preferred.
Presented as published in 1917. 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 practical cookbook (1917) by Margaret W. Howard, page 47. The excerpt below is the record exactly as published.
Fish salad. Use haddock, halibut, or salmon. Remove bones and skin, and flake the fish fine. Shred the coarser lettuce leaves, reserving the bleached ones for garnishing. Mix fish, shredded lettuce, and French dressing ; season and serve on lettuce leaves. Garnish with mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.