Lunch
Fish Force-meat II
Farmer’s concise method for Fish Force-meat II, transcribed from the public-domain 1910 cookbook.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- ⅔ cup raw halibut
- White 1 egg
- Salt
- Pepper
- Cayenne
- ½ cup heavy cream
Historical transcription
Source method
- 1
Chop fish finely, or force through a meat chopper. Pound in mortar, adding gradually white of egg, and working until smooth. Add seasonings, rub through a sieve, and then add cream.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.