Savory Fish Loaf

Name: Savory Fish Loaf
Ingredients: 2 cups flaked cooked fish; 3/4 cup cooked or canned one 14-ounce can tomatoes; 1 1/2 cups bread crumbs; 1 egg, beaten; 2 tablespoons melted fat; 1 tablespoon minced onion; 1/4 teaspoon savory seasoning; salt and pepper to taste

From Seafood cookery from Carteret County kitchens, 1900

Recipe contributed by Mrs. Elizabeth Chesson, Harkers Island Club.

Presented as published in 1900. 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 Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 13. The excerpt below is the record exactly as published.

SAVORY FISH LOAF 2 cups flaked cooked fish or 3/4 cup cooked or canned one 14-ounce can tomatoes 1% cups bread crumbs 1 egg, beaten 2 tablespoons melted fat ] tablespoon minced onion 1/4 teaspoon savory seasoning salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.