Stuffing for Baked Fish
From Fish cookery, 1948
Presented as published in 1948. 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 Fish cookery (1948) by Great Britain. Ministry of Food, page 8. The excerpt below is the record exactly as published.
Stuffing for Baked Fish 4 oz. stale breadcrumbs 1 oz. fat, melted 4 level tablespoons chopped parsley Few drops of lemon substitute 2 level teaspoons mixed dried herbs Milk to mix Salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.