Stuffing for Fish
From The home science cook book, 1902
For a dry crumbly stuffing use double the quantity of butter and omit the water.
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 52. The excerpt below is the record exactly as published.
Stuffing for Fish. Mix one cup of coarse stale or dry crumbs, either bread or cracker, with one-half teaspoon of salt, a little pepper, and onion juice, and stir into one ounce of butter melted. Moisten with about one-fourth cup of water
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