Stuffing for Fish

Name: Stuffing for Fish
Ingredients: 2 c. bread crumbs; 1 tsp. onion juice; 1/2 tsp. salt; 1 tsp. chopped parsley; 1/2 tsp. white pepper; 1 tsp. capers or chopped pickles; 1/2 c. melted butter

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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

No method was recorded for this recipe.

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 68. The excerpt below is the record exactly as published.

Stuffing for Fish Ingredients: 2 c. bread crumbs i tsp. onion juice ^ tsp. salt i tsp. chopped parsley | tsp. white pepper i tsp. capers or chopped pickles cayenne \ c. melted butter

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