Broiled Smoked Herring
From Blue Ribbon cook book, 1905
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 cook book (1905) by Blue Ribbon Limited, page 13. The excerpt below is the record exactly as published.
Broiled Smoked Herring-—Let them stand 10 minutes covered with boiling water. Then wipe dry, and broil. Put them on a hot dish, moisten with butter
Cook this with the app: pantry check, scaling, and the assistant.