Broiled Finnan Haddie
From The Cook County cook book, 1912
Serves 2
Recipe by Eloise Jennings, 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 158. The excerpt below is the record exactly as published.
BROILED FINNAN HADDIE.— Soak in a pan of water 4 or 5 hrs., then wipe dry, and broil over hot coals. Put on a hot platter with a little butter, pepper, and pour over 54 cup of hot, sweet cream
Cook this with the app: pantry check, scaling, and the assistant.