Baked Fish
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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 Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 6. The excerpt below is the record exactly as published.
BAKED FISH. BY MRS. J. E. CAMPBELL. (Wife of the Governor of Ohio.) ^LEAIST, rinse and wipe dry a white- fish, or any- fish, weighing three or four pounds ; rub the t$^P§ fish inside and out with salt and pepper, fill with a stuffing made like that for poultry, but drier ; tie the fish up and put in a hot pan with some drip- pings and a lump of butter, dredge with flour and lay over the fish a few slices of thin salt pork
Cook this with the app: pantry check, scaling, and the assistant.