pescatarianegg-freesoy-free
Baked Fish
From Temperance cook book, 1887
Serves 6
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 11. The excerpt below is the record exactly as published.
BAKED FISH. Take a fish weighing five pounds after cleaing; salt it. Make a dressing of bread crumbs, salt, pepper, summer savory, and a piece of butter the size of a walnut. Sprinkle with pepper, salt, and add about half a pint of water
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