Fith Oakes

Ingredients

• one pound of cold boiled fish
• one pound of raw potatoes
• two ounces of butter
• two eggs
• four heaped tablespoonfuls of bread crumbs
• one grain of cayenne
• one teaspoonful of salt
• one-half teaspoonful of pepper

Method

1. 1

   Separate fish from skin and bone.

2. 2

   Boil potatoes with salt, then rub through a sieve over fish.

3. 3

   Add pepper, salt, cayenne, egg yolks, and butter.

4. 4

   Form into cakes, dip in egg whites, roll in bread crumbs, and fry in hot fat for three minutes.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 15. The excerpt below is the record exactly as published.

Fith Oakes. — For these will be required: one pound of cold boiled fish, one pound of raw potatoes, two ounces of butter, two eggs, four heaped tablespoonfuls of bread crumbs, one grain of cayenne, one teaspoonful of salt, one-half teaspoonful of pepper

Cook this with the app: pantry check, scaling, and the assistant.