Baked Fish
From Durham cook book ..., 1921
Unless basted often, the fish is likely to be dry.
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 41. The excerpt below is the record exactly as published.
BAKED FISH. Have the fish Avell-washed, and if it is haddock, small cod or any small fish, the black skin on the inside can be removed by rubbing briskly with a small brush dipped in salt. Dry the fish and stuff. SeAv up the opening with white thread, place in a Avell-greased pan and dredge with flour. Put a few^ slices of salt pork
Cook this with the app: pantry check, scaling, and the assistant.