pescatariannut-freesoy-freeshellfish-free
Scalloped Fish
From Original White House Cookbook, 1887
Serves 4
A good way to use up cold fish.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 35. The excerpt below is the record exactly as published.
SCALLOPED FISH. Pick any cold fresh fish, or salt codfish, left from the dinner, into fine bits, carefully removing all the bones. FISR. 63 Take a pint of milk in a suitable dish and place it in a saucepan of boiling water ; put into it a few slices of onion cut very fine, a sprig of parsley minced fine, add a piece of butter as large as an egg, a pinch of salt, a sprinkle of white pepper, then stir in two tablespoonfuls of corn- starch, or fiou
Cook this with the app: pantry check, scaling, and the assistant.