Fritters of Fish
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 172. The excerpt below is the record exactly as published.
Fritters of Fish. — Take any kind of cold fish and add to a very stiff bechamel sauce, made with cornflour. Pour into a soup- ])late, and let it set. Cut into dice ; roll lightly in flour ; then dip in beaten eggs, and again in flour ; fry in boiling fat
Cook this with the app: pantry check, scaling, and the assistant.