Tag: fish

Old-Fashioned Scalloped Fish

Scalloped Fish

Both a hundred years ago and now, cooks sometimes struggle to figure out how to use leftovers. I recently had some leftover fish and some leftover mashed potatoes, so when I saw  a recipe for Scalloped Fish in a 1924 cookbook that called for both cooked fish and mashed potatoes it seemed serendipitous, and I knew that I needed to give it a try.

The recipe was a winner. The Scalloped Fish was delightful, and I felt like I was being very frugal by using left-overs.

Here’s the original recipe:

Recipe for Scalloped Fish
Source: The New Butterick Cook Book (1924)

I did not cook the milk mixture for the entire 20 minutes called for in the recipe. It seemed like it might begin to scorch on the bottom of the pan if I cooked it that long. I just cooked it until it came to a boil and thickened.

I added 1/2 teaspoon of salt and 1/4 teaspoon of pepper when I made this recipe.

Here’s the recipe updated for modern cooks:

Scalloped Fish

  • Servings: 3 - 5
  • Difficulty: moderate
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2 hard-boiled eggs

2 cups milk

2 tablespoons cornstarch

1 tablespoon butter + additional butter for topping

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups cooked  or canned fish, flaked (I used flounder.)

1/2 cup mashed potatoes

1 cup fine bread crumbs (I grated a slice of bread.)

Preheat oven to 400° F. Cut hard-boiled eggs in half. Mash the yolks with a fork. Press the whites through a sieve. (I used a Foley mill.)  Set aside.

Put the cornstarch and 1/4 cup milk into a small bowl; stir until smooth. Put the milk mixture into a saucepan, then add the remaining 1 3/4 cups milk and stir together. Add 1 tablespoon butter. Bring to a boil using medium heat while stirring constantly. Reduce heat and gently simmer until the liquid thickens. Stir in the mashed egg yolks and egg whites that have been put through a sieve. Remove from the heat and add the flaked fish and the mashed potatoes; stir until combined. Put in a baking dish. Sprinkle the bread crumbs on top and dot with small pieces of butter. Bake in oven until hot and bubbly (approximately 15-25 minutes).

http://www.ahundredyearsago.com

Old-fashioned Salmon Croquettes

Salmon Croquettes on Plate

I seldom buy canned salmon, yet when  I recently  flipped through a hundred-year-old cookbook, a recipe for Salmon Croquettes caught my eye. It brought back warm memories of eating various canned salmon dishes when I was a child. Long story short, I bought a can of salmon the next time I went to the store, and soon was making Salmon Coquettes. The crispy croquettes only took a few minutes to make and were a tasty comfort food.

recipe for Salmon Crocuqettes
Source: Cement City Cook Book (1922, compiled by First Baptist Church, Alpena, Michigan)

Here’s the recipe updated for modern cooks:

Salmon Croquettes

  • Servings: 4 - 6
  • Difficulty: moderate
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1 can salmon (14.75 oz.), flaked

1 tablespoon, butter, melted

2 hard-boiled egg yolks, mashed

1 tablespoon lemon juice

1/2 slice bread, torn into small pieces to make crumbs

1/2 teaspoon anchovy sauce

dashes of salt, pepper, and nutmeg

1 egg, beaten

approximately 3/4 cup cracker crumbs (I put saltine crackers in a Ziplock bag and rolled with a rolling pin to make crumbs.)

lard, shortening, or cooking oil

Put salmon into a mixing bowl. Add melted butter, mashed hard-boiled egg yolks, lemon juice, bread crumbs, anchovy sauce, salt, pepper, and nutmeg. Shape into small balls about 1 1/2 inches in diameter. (If the mixture is too juicy to make balls, add additional bread crumbs.)

Put the beaten egg in a bowl. In another bowl put the cracker crumbs. Roll the salmon balls in the egg and then in the cracker crumbs.

Put  lard, shortening, or cooking oil in skillet and heat until hot using medium heat.  (It should be about 1/2 inch deep.) Add salmon balls. When the bottom of the balls have lightly browned (about 1 1/2 – 2 minutes), gently roll to brown the other sides.  Remove from skillet and drain on paper towels, then serve.

http://www.ahundredyearsago.com

Old-fashioned Fish Loaf

Sliced fish loaf on plate

When I saw a recipe in a hundred-year-old cookbook for Fish Loaf, I knew that I needed to give it a try. Now that the holidays are starting to wind down, I’m ready for comfort foods. Maybe most people won’t consider Fish Loaf a comfort food, but for me it fits into that category. I have vague memories of eating (and enjoying) Salmon Loaf many years ago, and I wanted to see if this recipe was similar.

The old recipe called for using any canned fish (or flaked, cooked fresh fish) so there’s lots of flexibility- though I chose to go with salmon.

This recipe was very easy to make – and it tasted just like the Salmon Loaves that I remember from my childhood.

Recipe for Fish Loaf
Source: A New Snowdrift Cook Book (1920)

One teaspoon of salt seemed like a lot to me since the canned salmon that I used already contained some salt, so I when I updated the recipe, I reduced the amount of salt to 1/2 teaspoon.

Snowdrift was an old-time shortening that I don’t think is sold any longer.

Here’s the recipe updated for modern cooks:

Fish Loaf

  • Servings: 4 - 5
  • Difficulty: moderate
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1 pound can fish or 2 1/2 cups flaked, cooked fresh fish (I used a 14.75 ounce can of Salmon.)

3 eggs

1/2 cup soft bread crumbs (I tore 1 slice of bread into small pieces.)

1 tablespoon melted butter or shortening

1 teaspoon salt

1/8 teaspoon pepper

1 tablespoon chopped parsley

Preheat oven to 350° F. Separate the eggs. Put the egg whites in a mixing bowl, and beat until stiff. Set aside.

Put the egg yolks in another mixing bowl; beat until smooth. Flake the fish and add to the bowl with the beaten egg yolks.  Add bread crumbs, butter or shortening, salt, pepper, and parsley; stir to combine. Fold in the beaten egg whites. Put in a greased loaf pan, and place in oven and bake until firm (about 40 – 50 minutes). Remove from oven and cut into slices. If desired, serve with peas, cream or white sauce, egg sauce, or tomato sauce.

http://www.ahundredyearsago.com

Old-fashioned Green Peppers Stuffed with Fish

It’s always fun to find a “new” way of serving a classic in a hundred-year-old cookbook. I recently was browsing through an old cookbook and found a recipe for Green Peppers Stuffed with Fish. Of course, I had to give it a try.

The Green Peppers Stuffed with Fish were delightful.  The tender and flavorful peppers balanced nicely with the mild, delicate taste of the fish. (I used flounder.)

Here’s the original recipe:

Source: Larkin Housewives Cook Book (1917)

And, here’s the recipe updated for modern cooks:

Green Peppers Stuffed with Fish

  • Servings: 3 - 4
  • Difficulty: moderate
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3-4 medium peppers (The number of peppers needed will vary depending upon size. Green peppers must have been very small a hundred years ago. The amount of stuffing would not come even close to stuffing  8 modern “good-sized” peppers.)

2 cups cooked halibut or other white fish, flaked (I bought 1 pound of frozen flounder, baked it, and then flaked it. It made approximately 2 cups.)

1 1/2 tablespoons butter + approximately 1 teaspoon butter for bread crumb topping

1 tablespoon flour

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon Worcestershire sauce

1 cup milk

1 egg, beaten

1/4 cup bread crumbs

Preheat oven to 350 degrees. Cut thin slice from stem end of each pepper. Remove all seeds and membranes. Wash inside and out. Put peppers in a large sauce pan; cover with water. Bring to a boil. Cook peppers for 5 minutes; drain.

In meantime, melt 1 1/2 tablespoons butter in a saucepan. Stir flour, salt, pepper, and Worcestershire sauce into melted butter. Slowly pour in milk and bring to a boil over medium heat while stirring constantly. Place a small amount (approximately 1 – 2 tablespoons) of the hot white sauce mixture into dish with beaten egg, stir quickly.  Then add egg mixture to the remaining white sauce, and cook for two minutes using medium heat. Stir in the flaked fish and continue cooking until the mixture is hot.

Lightly stuff each pepper with the fish mixture. Stand peppers upright in ungreased baking dish. Top the fish mixture with bread crumbs and small dabs of butter.  Cook until the bread crumbs are lightly browned and the stuffing is very hot (20-30 minutes).

Old-time Oyster Fritters Recipe

17-year-old Helena Muffly wrote exactly 100 years ago today: 

Tuesday, December 3, 1912:  Nothing much to write.

Her middle-aged granddaughter’s comments 100 years later:

Since Grandma didn’t write much a hundred years ago today, I’m going to share an old recipe for Oyster Fritters with you.

Oysters were a very popular late fall food in central Pennsylvania years ago.  Even though the area is about 150 miles from the Chesapeake Bay—it is within a day’s train trip from the Bay; and shellfish, even a hundred years ago, were regularly transported into the area.

I have wonderful memories of eating Oyster Fritters when I was a child—and still make them once or twice each year whenever I’m able to find oysters for sale in my local supermarket.

Oyster Fritters

1 pint oysters, drained and coarsely chopped

1 cup flour

1/2 teaspoon salt

2 eggs, beaten

1/4 cup milk

1/2 cup shortening or lard

Mix all ingredients except shortening together. Melt shortening in a skillet. Drop oyster mixture by tablespoonfuls into the hot shortening. Fry until lightly browned; flip and cook other side. Drain on paper towels.