Baked Fish
From Food study, 1917
This recipe is adapted from the Boston Cooking-School Cook Book by Fannie M. Farmer.
Presented as published in 1917. 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 Food study (1917) by Mabel Thacher Wellman, page 99. The excerpt below is the record exactly as published.
sprinkle with salt and pepper, brush over with melted butter, dredge with flour, and place around fish small pieces of fat salt pork. Bake one hour in hot oven, basting as soon as fat is tried out, and continue basting every ten minutes. From the " Boston Cooking-School Cook Book." By FANNIE M. FARMER. B. THE EFFECT OF DIFFERENT WAYS OF "BOIL- ING" FISH. Notice in which ways the fish is toughest, and in which it is tender, but keeps its shape. What is the advantage of the cheesecloth ? Formulate a rule for so- called "boiled" fish. 1. Place a small piece of fish
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