Buisson of Smelts with Butter a la Hildur
From The Swedish, French, American cook book, 1918
Serves 1
Serve for dinner.
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 129. The excerpt below is the record exactly as published.
Buisson of Smelts with Butter a la Hildur * Buisson d' Eperlans au Beurre, a la Hildur Wash, clean, and open the smelts; stuff with crab, lobster, or any kind of mousse at hand [they can be fried without being stuffed]. Curl, by putting the tail in the mouth; dip in egg and fine bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.