pescatariannut-freeegg-freesoy-freeshellfish-free
Bass a la Creole
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 126. The excerpt below is the record exactly as published.
Bass a la Creole Into a saucepan put a heaping tablespoon of butter. Melt but do not let it brown. Add half an onion cut fine. Let sim- mer a minute, then add one cup of tomatoes (canned), three sprigs of parsley chopped fine, and one tablespoon of flour
Cook this with the app: pantry check, scaling, and the assistant.