Boiled Red Snapper
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. Clara Hall, Chicago, IL.
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 173. The excerpt below is the record exactly as published.
BOILED RED SNAPPER.— .Clean, waish, wipe dry, and sew up in coarse white mosquito netting. Put it into boiling water deep enough to cover the fish, and which has been salted and fla- vored with lemon juice. Let the water come to the boiling point, then reduce the heat so it will merely bubble. Simmer about J/2 an hr. Lift carefully from the water, drain, and unwrap; put it into a hot dish. Garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.