Crimped Fish
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Garnish with watercresses.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 104. The excerpt below is the record exactly as published.
Crimped Fish. Soak slices of any firm white fresh fish in very strongly salted water. Put them into boiling salted water enough to cover, with two tablespoonfuls of vinegar
Cook this with the app: pantry check, scaling, and the assistant.