Broiled Fish
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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 Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 28. The excerpt below is the record exactly as published.
BROILED FISH. FRESH. Drain fish; sprinkle with pepper. Lay the inside down upon the gridiron and broil over fresh bright coals. When a nice brown, turn for a moment on the other side; then take up and spread with butter, a little salt. A little smoke adds to its flavor by putting a few corncobs under it
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