Baked Fillets with Cream
From The Warrenton cook book, 1951
Makes six servings. Optionally add half pound of sliced mushrooms before baking.
Presented as published in 1951. 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 Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 16. The excerpt below is the record exactly as published.
BAKED FILLETS WITH CREAM 2 lb. fish fillets 1c. thin cream or rich milk Salt and pepper: 14 c. onion chopped Wipe fillets with a clean wet cloth and cut into serving pieces or leave small ones whole. Sprinkle with salt and pepper. Place in a shallow baking dish or oven-proof platter. Pour cream or milk over top, sprinkle with chopped onion. Sprinkle also with fourth cup grated cheese if desired.
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