Broiled Smelts with Butter
From The Swedish, French, American cook book, 1918
Serves 1
Serve for breakfast.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 130. The excerpt below is the record exactly as published.
Broiled Smelts with Butter ( Eperlans grilles au Beurre) Split smelts from head to tail; bone; rub with melted butter or salad oil; sprinkle with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.