Broiled Fish
From The school kitchen textbook, 1915
Presented as published in 1915. 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 school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 106. The excerpt below is the record exactly as published.
Broiled Fish To broil mackerel, white-fish, small blue-fish, trout, small cod, shad, or any other thin fish
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