Churn Nur (Fried Fillets of Bream)
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 174. The excerpt below is the record exactly as published.
Churn Nur. (Fried Fillets of Bream.) Cut some filleted bream into thin slices, and dip them into egg batter flavoured with Japanese soy and pepper
Cook this with the app: pantry check, scaling, and the assistant.