pescatariannut-freeegg-freesoy-freeshellfish-free
Baked Smelts with Tomato Sauce a la John Ericsson
From The Swedish, French, American cook book, 1918
Serves 4
Fish dish for lunch or dinner.
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 131. The excerpt below is the record exactly as published.
Baked Smelts with Tomato Sauce a la John Ericsson Eperlans cuits au four , Sauce Tomate, a la John Ericsson Wash and clean large smelts; put in a souffle or casserole dish; squeeze some lemon juice, pepper, and salt over the smelts; make a rich tomato sauce; cover smelts with tomato sauce; sprinkle bread crumbs over the dish with some pieces of butter
Cook this with the app: pantry check, scaling, and the assistant.