Scalloped Fish
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 46. The excerpt below is the record exactly as published.
SCALLOPED FISH Free from skin and bones, flake it, put in greased baking-dish or pan, pour over it a white sauce, then a second layer of fish, then sauce to moisten. Cover the top with greased bread crumbs (stale) and bake until the crumbs are brown
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