Fish Shortcake

Name: Fish Shortcake
Ingredients: 2 or 3 tablespoons chopped onion; 1/3 cup grated cheese; 4 tablespoons fat; 1% cups cooked, flaked fish; 4 tablespoons flour; salt and pepper to taste; 2 cups milk; hot biscuits or cornbread

From Seafood cookery from Carteret County kitchens, 1900

Or, go ‘Chinese’ by leaving out cheese, serving over hot fluffy rice, sprinkling with soy sauce.

Presented as published in 1900. 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 Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 15. The excerpt below is the record exactly as published.

FISH SHORTCAKE 2 or 3 tablespoons chopped onion 1/3 cup grated cheese 4 tablespoons fat 1% cups cooked, flaked fish 4 tablespoons flour salt and pepper to taste 2 cups milk hot biscuits or cornbread

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