Cajun/Creoledinner
Baked Fish— A La Creole
From The complete cook book, 1900
Serves 4
Add sherry before serving.
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 24. The excerpt below is the record exactly as published.
BAKED FISH— A LA CREOLE. Take a fish about twelve or fourteen inches long, clean and scale it ; spread lard thickly on both sides and dust it well with flour. Now, put it in a baking pan, and in one corner put one-quarter pint of chopped toma- toes, in another one-quarter pint of chopped onion, in another one-quarter pint of chopped mushrooms, and in another one-quarter pint of boiled and picked shrimp or oysters, salt to taste, and a chopped pod of red pep- per
Cook this with the app: pantry check, scaling, and the assistant.