Dinner
Deviled halibut or cod
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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.
- Make a forcemeat of bread-crumbs, the yolks of two eggs run through colander or vegetable press, a tablespoonful of melted butter, one of minced parsley, a teaspoonful of onion juice, paprika and salt.
- Cover with fine crumbs, pepper and salt them, put a dot of butter upon each scallop and bake quickly to a light brown.
Historical transcription
Source method
- 1
Pick cold, cooked fish into bits with a silver fork. Make a forcemeat of bread-crumbs, the yolks of two eggs run through colander or vegetable press, a tablespoonful of melted butter, one of minced parsley, a teaspoonful of onion juice, paprika and salt. Mix with the fish, wet up with oyster liquor and fill scallop shells with the mixture. Cover with fine crumbs, pepper and salt them, put a dot of butter upon each scallop and bake quickly to a light brown.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.