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Baked Fish
From The new practical housekeeping, 1890
Serves 1
This method is suitable for various types of fish, including trout, blue-fish, and mackerel.
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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 184. The excerpt below is the record exactly as published.
baked FISH. 223 in the marinade given in Boiled Fish ; or put into the baking pan before preparing the fish two tablespoons outter, a carrot, turnip, potato, and onion, cut in slices, two blades mace, teaspoon white pepper, tablespoon celery seed, six cloves and a cup vinegar
Cook this with the app: pantry check, scaling, and the assistant.