Buttered Whitings
From Wholesome cookery, 1887
Mackerels, herrings, soles, and filleted haddocks can be cooked similarly.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 13. The excerpt below is the record exactly as published.
Buttered Whitings. Sprinkle a little pepper and .salt over the whitings, flour them thoroughly on both sides, place some butter on a gratin dish
Cook this with the app: pantry check, scaling, and the assistant.