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Baked Salt Mackerel with Cream a la Philadelphienne
From The Swedish, French, American cook book, 1918
Serves 1
Serve very hot with creamed potatoes for breakfast.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 104. The excerpt below is the record exactly as published.
Baked Salt Mackerel with Cream a la Philadelphienne Maquereau sale et cuit au four, Creme a la Philadelphienne Soak a mackerel overnight. When ready to use, put it in a pan with water to cover it; add a squeeze of lemon; put in oven to bake for about ten minutes; when done, take out. Put a cup of cream on the stove until it begins to get hot; then add some chopped parsley and a spoon of butter
Cook this with the app: pantry check, scaling, and the assistant.