Broiled Fish
From Blue Ribbon and Pure Gold cook book, 1905
Broil small fish from 5 to 10 minutes, large fish from 15 to 20 minutes.
Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 13. The excerpt below is the record exactly as published.
Broiled Fish—Medium-sized fish may be split and broiled. Large fish may be sliced and broiled, as salmon, chicken halibut. Small fish may be opened out flat, or left in natural position to broil. : Grease broiler, lay in the fish, sprinkle with salt and pepper, and if not oily rub with melted fat
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