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1800s Cooking Tips and Recipes

Fish Cakes - Cold boiled codfish, either fresh or salt, remove the bones and mince the meat; take two-thirds as much warm mashed potatoes as fish, add a little butter and sufficient beaten eggs or milk to make the whole into a smooth paste, season with pepper, make into cakes about an inch thick; sprinkle them with flour and fry brown in butter.

The Willimantic Chronicle, Willimantic, Conn., September 2, 1881


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