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Salt Whitefish with Cream Sauce
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 65. The excerpt below is the record exactly as published.
SALT WHITEFISH WITH CREAM SAUCE. There are many delightful ways of cooking salt fish — one of the best is to soak over night in cold water; drain and put in spider, pour over cream and milk, half and half. Add butter and speck of pepper
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