Fish Cream
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
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 My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). 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.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- MRS.
- J.
- G.
- SCOTT.
- One can of salmon, one quart of milk, one cup of flour, one cup of butter, three eggs, one cupful of bread crumbs, one half cupful grated cheese, one onion, one bunch of parsley, two bay leaves.
- Take the canned salmon, or boil a fish, and when cool take out the bones and break the fish in small pieces.
- Put on to boil one quart of milk, an onion, a bunch of parsley, and two bay leaves;
- after boiling strain through a colander, then add a cup of flour mixed smooth with cold milk and a cup of butter;
- beat up three eggs and pour into the mixture.
- Put in a baking dish alternate layers of fish and cream until the dish is full, putting cream top and bottom.
- Place on top one cup of bread crumbs and one half cup of grated cheese.
- Salt to taste, and cayenne pepper.
- Bake twenty minutes.