Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Fish Cakes
From Magnet users cook book, 1920
Serves 4
Recipe by Mrs. Richmond Walker, New Ross, N.S.
A modern interpretation · AI-generated from the original record
Ingredients
- One cup of boiled boneless codfish
- 2 cups of cold mashed potatoes
- 1 teaspoon of butter
- 2 tablespoons of cream
- salt and pepper to taste
Method
Make into cakes and fry in pork fat until brown and crisp.
Nutrition per serving
113Calories
3 gProtein
20 gCarbs
4 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 7. The excerpt below is the record exactly as published.
alt and pepper to. taste. Rub — one tablespoon of butter and flour together, add the boiling water, slowly — stir until boiling, add the salt and pepper, take from fire, add the remaining = tablespoon of butter and it is ready for use. It must not be boiled after the last butter is added.—Mrs. E. Roadhouse, Calgary, Alta. * FISH CAKES. One cup of boiled boneless codfish, 2 cups of cold masieg ed potatoes, 1 teaspoon of butter, 2 tablespoons of cream
Cook this with the app: pantry check, scaling, and the assistant.