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Baked Whitefish
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 56. The excerpt below is the record exactly as published.
BAKED WHITEFISH. Scale and clean a good-sized fish, cut off the head, take out the bones by fastening the head of the fish with a tack to the table and begin- FISH, 67 ning at the head to pull all bones downward and stuff with the following: Take stale bread, soak in warm (not hot) water, squeeze dry; cut in pieces a small onion, fry in butter; add the bread, one-half cup of butter, salt^ pepper and a little sage; heat through, and when taken off the fire, add the yolks of two. well-beaten egg
Cook this with the app: pantry check, scaling, and the assistant.