Boiled Salt-Mackerel
From The Pennsylvania German cook book, 1902
This is nice broiled.
Presented as published in 1902. 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 Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 28. The excerpt below is the record exactly as published.
BOILED SALT-MACKEREL. After freshening it, wraj) it in a cloth and simmer about fifteen minutes
Cook this with the app: pantry check, scaling, and the assistant.