Baked Spanish Mackerel
From Anson County cook book, 1928
Recipe by Mrs. J. A. Leak.
Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 4. The excerpt below is the record exactly as published.
BAKED SPANISH MACKEREL 2 fish (weighing about 2 lbs. each) Butter, size of an egg 2 thin strips bacon Red pepper.
Cook this with the app: pantry check, scaling, and the assistant.