Boiled Salmon-Trout
From The art of German cooking and baking, 1922
Serves 6
Recipe appears to be incomplete.
Presented as published in 1922. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 62. The excerpt below is the record exactly as published.
BOILED SALMON-TROUT. Quantity for 6 Persons. 3% lbs. of salmon-trout 10 pepper-corns Water enough to cover the fish 2 cloves Salt 1 bay-leaf
Cook this with the app: pantry check, scaling, and the assistant.