Baked Fish
From The Central cook book, 1924
Recipe by Miss Jutta Coppreper.
Presented as published in 1924. 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 Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 5. The excerpt below is the record exactly as published.
Baked Fish Clean fish, sprinkle with salt, and fill with stuffing. Sew or skewer the edges together. Cut gashes on each side of the fish, across. Put strips of salt pork in gashes. Grease the baking- sheet and place fish on it. Put the sheet in a baking-pan. Baste every ten minutes
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