Baked Chilwas
From The complete Indian housekeeper & cook, 1898
Excellent for breakfast.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 170. The excerpt below is the record exactly as published.
Baked Chilwas. — Take the largest chilwas you can get (they are to be had the size of smelts), or small mango fish. Spread a 247 248 The Complete Indian pie-dish with butter, and strew well with bread-crumbs, minced parsley, onions, pepper, and salt. Lay the fish on this in a row. Moisten with a mixture of equal parts Harvey sauce, anchovv, and white wine
Cook this with the app: pantry check, scaling, and the assistant.