Baked Opossum
From Durham cook book ..., 1921
Recipe by Mrs. V. B. Lougee.
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 6. The excerpt below is the record exactly as published.
BAKED OPOSSUM. After dressed, salt and let stand overnight. The next morning place it in baking pan, back up, pour about a cup of water in pan to keep it from sticking or burning while cooking. Season with pepper
Cook this with the app: pantry check, scaling, and the assistant.