Baked Smelts
From Blue Ribbon cook book, 1905
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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 12. The excerpt below is the record exactly as published.
Baked Smelts—Wash and dry them with a cloth; arrange them in a buttered flat baking dish; cover them with a layer of fresh bread crumbs, first sprinkling the fish with a little salt and Blue Ribbon white pepper; place bits of butter over the bread crumbs and bake until brown. Send to the table in the dish in which they were baked. Squeeze the juice of a lemon
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