Buttered Whitings with Eggs
From The closet of Sir Kenelm Digby Knight opened, 1910
Presented as published in 1910. 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 closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 114. The excerpt below is the record exactly as published.
BUTTERED WHITINGS WITH EGGS Boil Whitings as if you would eat them in the Or- dinary way with thick Butter-sauce. Pick them clean from skin and bones, and mingle them well with butter, and break them very small, and season them pretty high with Salt
Cook this with the app: pantry check, scaling, and the assistant.