pescatariannut-freesoy-free
Baked Whitefish
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Serve with a dressing made from hard-boiled egg yolks, salad oil, mustard, pepper, and vinegar.
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 10. The excerpt below is the record exactly as published.
Baked Whitefish.— Clean the fish and cut off the head, if preferred ; cut out the backbone to within two inches of the tail, and stuff" the fish with the following mix- ture : Soak stale bread in "water ; fry in butter a large onion, and chop fine ; add the bread, squeezed dry, two ounces of butter, and salt, pepper, and a little parsley or sage ; heat through, take off the fire, and add the yolks of two well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.