Baked Fillets of Whitefish
From The Cook Book, by "Oscar" of the Waldorf, 1896
Garnish with fried parsley.
Presented as published in 1896. 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 Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 34. The excerpt below is the record exactly as published.
Baked Fillets of Whitefish. Scale some large whitefish, split them, remove the backbone, season the fillets with salt and pepper, and dip them in beaten egg, then in breadcrumbs, and again in beaten egg, then in breadcrumbs, and again in beaten egg. Put a lump of fresh lard in a baking dish, heat it, and then put in the fillets. Bake the fish in the oven for twenty minutes
Cook this with the app: pantry check, scaling, and the assistant.