Baked Fish
From Table Talk's illustrated cook book, 1906
Basting with salt pork enhances flavor.
Presented as published in 1906. 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 Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 9. The excerpt below is the record exactly as published.
BAKED FISH. Bass or any firm-fleshed fish of moderate size may be used for baking. After cleaning a stuffing may be inserted ; this usually consists of crackers or bread crumbs moistened with one tablespoonful of melted butter to each cupful FISH 37 of crumbs; a tablespoonful of chopped onion and chopped parsley, lemon juice, salt and pepper
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