Baked Sprats
From The thorough good cook, 1895
Serves 4
Will keep for some time and eat well.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 117. The excerpt below is the record exactly as published.
Baked Sprats. Having rubbed your sprats witli salt and pepper, to every two pints of vinegar put one pint of red wine. Dissolve a pennyworth of cocliineal
Cook this with the app: pantry check, scaling, and the assistant.