Fish Roe
From The Landmarks club cook book, 1903
Serves 3
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 25. The excerpt below is the record exactly as published.
FISH ROE. Put the roe in saucepan with onion size of a thimble, quarter teaspoon of minced parsley, cover with boiling water, slightly salted, let boil fifteen minutes, then put aside in the liquor until perfectly cold ; wipe dry, roll in beaten egg and cracker crumbs. Fry in hot lard
Cook this with the app: pantry check, scaling, and the assistant.