Baked Stuffed Fish
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Presented as published in 1914. 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 Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 30. The excerpt below is the record exactly as published.
BAKED STUFFED FISH. Wipe fish with damp cloth. Remove fins and scales. Keep head on. Fill cavity with stuffing three-fourths full, allowing for swelling. Sew the slit over and over with strong thread. Skewer and tie fish in figure "S." Place it upright in pan, surround with one-quarter inch water
Cook this with the app: pantry check, scaling, and the assistant.