Baked Salt Mackerel in Cream
From The Times cook book, no. 2, 1905
Serves 2
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 144. The excerpt below is the record exactly as published.
BAKED SALT MACKEREL IN CREAM. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles — Freshen a good-sized mackerel for twenty-four hours in water, skin side up, then put -it in a baking pan flat, with the skin side down. Pour over it a large cup of cream or milk
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