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Stuffing for Fish

Name: Stuffing for Fish
Yield: 8 servings
Ingredients: two pounds of breadcrumbs without the crusts; one-half tablespoon of powdered curry; a liberal quantity of salt; a liberal quantity of pepper; six ounces of butter; one-half pint of warm water; the yolks of four eggs

From Good Things to Eat as Suggested by Rufus, 1911

Serves 8

Presented as published in 1911. 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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 25. The excerpt below is the record exactly as published.

STUFFING FOR FISH— Weigh two pounds of bread- crumbs without the crusts, and cut it into small squares, mix in one-half tablespoon of powdered curry and a liberal quantity of salt and pepper. Dissolve six ounces of butter in one-half pint of warm water and beat in the yolks of four eggs

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