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Fish Turbot
From Kentucky receipt book, 1903
Serves 3
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 Kentucky receipt book (1903) by Mary Harris Frazer, page 16. The excerpt below is the record exactly as published.
Fish Turbot. Shred 1 can of salmon, and remove all bones. Have as many- creamed Irish potatoes as there is salmon. Put in baking dish ip alternate layers; add 1 heaping tablespoon butter, 2 tablespoons cream, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.