Fish au Gratin
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 95. The excerpt below is the record exactly as published.
Fish au Gratin. Arrange in buttered baking dish. Cover with 14 cup buttered cracker crumbs and bake in hot oven (450° F.) until crumbs are brown. Grated cheese may be mixed with crumbs
Cook this with the app: pantry check, scaling, and the assistant.