Pates de Cremes de Merlan
From The St. Mungo cookery book, 1904
Presented as published in 1904. 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 St. Mungo cookery book (1904) by Jean Lambie, page 9. The excerpt below is the record exactly as published.
PATES DE CREMES DE MERLAN. 4 tablespoon fuls of cooked whiting. I tablespoonful Tarragon vinegar. i gill whipped cream. 1 tablespoonful Chili vinegar. 2 tablespoonfuls chopped aspic jelly
Cook this with the app: pantry check, scaling, and the assistant.