Stuffing for Fish

Name: Stuffing for Fish
Ingredients: 2 cupfuls soft bread crumbs; 1 teaspoonful onion juice; £ teaspoonful salt; 1 teaspoonful chopped parsley; £ teaspoonful pepper; 1 teaspoonful capers or chopped Cayenne pickles; 2 tablespoonfuls butter

From A text-book of cooking, 1915

See Crumbs for Scalloped Dishes for more information.

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 A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 63. The excerpt below is the record exactly as published.

STUFFING FOR FISH 2 cupfuls soft bread crumbs 1 teaspoonful onion juice £ teaspoonful salt 1 teaspoonful chopped parsley \ teaspoonful pepper 1 teaspoonful capers or chopped Cayenne pickles 2 tablespoonfuls butter

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