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Haddock Toast
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Presented as published in 1907. 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 King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 12. The excerpt below is the record exactly as published.
Haddock Toast. Take 2ozs. of smoked haddock, free the fish from the bones, mince it finely, and add it to |oz. of butter (previously melted in a saucepan); add two eggs unbeaten, and a little pepper.
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