Quenelles, 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 173. The excerpt below is the record exactly as published.
Quenelles, Fish. — Six units pounded fish, raw or cooked, 2 units bread panada, 4 of eggs. Incorporate thoroughly, adding a seasoning either of parsley and lemon juice or anchovy to taste
Cook this with the app: pantry check, scaling, and the assistant.