Stuffing for Fish

Name: Stuffing for Fish
Ingredients: 1 cup cracker crumbs; 1 teaspoon salt; 2 teaspoons finely chopped parsley; 1 teaspoon grated onion; 1 tablespoon finely chopped pickles; 3 tablespoons butter; 3^ to 3^ cup boiling water

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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 Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 16. The excerpt below is the record exactly as published.

STUFFING FOR FISH 1 cup cracker crumbs. 1 teaspoon salt. 2 teaspoons finely chopped parsley. 1 teaspoon grated onion. 1 tablespoon finely chopped pickles. 3 tablespoons butter. 3^ to 3^ cup boiling water

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