Fish Turbot

Name: Fish Turbot
Yield: 1 servings
Ingredients: a white fish which has been steamed until tender; a can of salmon; one pint of milk; one-fourth pound of flour; two eggs; one-fourth pound of butter; a little onion; parsley

From Delta Gamma cook book, 1922

Serves 1

Alice Bean Fraser (Lambda)

Presented as published in 1922. 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 Delta Gamma cook book (1922), page 7. The excerpt below is the record exactly as published.

Fish Turbot Take a white fish which has been steamed until tender, or a can of salmon. Remove bones; sprinkle with pepper and salt. Heat one pint of milk and thicken with one-foiu'th poimd of flour. When cool add two eggs, one-fourth pound of butter and season with a little onion and parsley

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