Baked Fish No. 1
From Anson County cook book, 1928
Recipe by Mrs. Rosalind A. Redfearn.
Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 4. The excerpt below is the record exactly as published.
BAKED FISH NO. 1 Prepare fish and lay in a greased baking pan on a thin wire rack (this is to remove fish without breaking when done) sprinkle salt, pepper, and flour over the fish, add 1 tablespoon minced onion, four tablespoons catchup, three or four slices of lemon, or juice of half a lemon, three tablespoons liquor that forms in bottom of pan
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