Boiled Whiting
From The "A1" cookery book, 1901
Serves 2
Serve with parsley and butter sauce.
Presented as published in 1901. 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 "A1" cookery book (1901) by H. N. L., page 23. The excerpt below is the record exactly as published.
o Boil Whiting.— Clean and dry the fish, lay them on a fish-plate, and put them into water at the point of boiling ; throw in some salt, a bay-leaf, and plenty of well-washed parsley
Cook this with the app: pantry check, scaling, and the assistant.