Mixed Fish Salad
From The art of cookery, 1899
Serves 3
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 128. The excerpt below is the record exactly as published.
Mixed Fish Salad. — To four cups of prepared cold cooked fish add one cup of chopped hard-boiled eggs, and half a cup of chopped pickle. Mix well together, add one cup of either oil or cooked mayonnaise dress- ing
Cook this with the app: pantry check, scaling, and the assistant.