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Crimped Fish
From The new practical housekeeping, 1890
Serves 4
Salmon, cod, shad, rock-fish, bass, and halibut are excellent for this recipe.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 189. The excerpt below is the record exactly as published.
Crimped Fi%h, — The fish must be as fresh as possible ; cut into mce shaped slices about two inches thick, and put into a saucepan of saltea water that has been brought to a boil, checking with a lit- tle cold water when the fish is put in ; take out the fish in a few minutes, carefully place on a cloth to drain, dredge with flour or wash over with yolk of egg
Cook this with the app: pantry check, scaling, and the assistant.