Lunch No. 4
From The Common sense recipe book, 1898
This lunch is suitable for a lighter meal.
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 Common sense recipe book (1898) by Sarah Allen, page 3. The excerpt below is the record exactly as published.
Lunch No. 3—First Course: Raw oysters, with lemon and crackers. Second course : Cold veal, with jelly and Saratoga potatoes ; bread and butter. Dessert—cherry pie with cheese. Lunch No, 4—Casserole of fish with mushroom catsup
Cook this with the app: pantry check, scaling, and the assistant.