Baked Fish
From The Pennsylvania German cook book, 1902
A stuffed fish is nice but requires more baking.
Presented as published in 1902. 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 Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 28. The excerpt below is the record exactly as published.
BAKED FISH. Take a whole fish, dry it inside and out¬ side, and rub it with salt, roll it in cracker crumbs or roll it in flour and lay int<» a dripping pan with hot lard or butter
Cook this with the app: pantry check, scaling, and the assistant.