pescatariannut-freeegg-freesoy-free
Boiled Fish
From The Cook County cook book, 1912
Serves 4
Serve with parsley, enough for 4 people.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 147. The excerpt below is the record exactly as published.
BOILED FISH.— Clean, cut and drain a 2-lb. pike or trout into 3 pieces. Put 2 cups of water and 1 large sliced onion in a pot, season with 4 whole allspice, salt and pepper to taste. Blend 1 tablespoon of flour and a lump of butter
Cook this with the app: pantry check, scaling, and the assistant.