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A Dutch Fricandelle

A historical recipe from The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relat, by Montefiore, Judith Cohen, Lady (1846).

A historical recipe

The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette, by Montefiore, Judith Cohen, Lady (1846). Project Gutenberg eBook #12327.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relat, by Montefiore, Judith Cohen, Lady (1846). Digitised by Project Gutenberg, eBook #12327 (https://www.gutenberg.org/ebooks/12327). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Take two pounds of dressed fish, remove the skin and bones, cut in small pieces with two or three anchovies, and season well, soak the crumb of a French roll in milk, beat it up with the fish and three eggs: butter a mould, sprinkle it with raspings, place in the fish and bake it;
  2. when done, turn out and serve either dry or with anchovy sauce;
  3. if served dry, finely grated crumbs of bread should be sprinkled thickly over it, and it should be placed for a few minutes before the fire to brown.