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Broiled Fish
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 23. The excerpt below is the record exactly as published.
Broiled Fish. In preparing large fish to broil, split through the back, remove head and tail. Use a double wire broiler, and grease well before placing in the fish; dust fish with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.