pescatariannut-freeegg-freesoy-free
Fish with Parmesan Cheese
From The new practical housekeeping, 1890
Serves 4
Gruyere cheese may be used if Parmesan flavor is too strong.
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 202. The excerpt below is the record exactly as published.
Fish with Parmesan Cheese. — Remove all bone and skin from some cold fish ; trim it nicely, and place in a stewpan over the fire ; add sufiicient white sauce to moisten it. Butter a dish, arrange the fish and sauce upon it, and strew it rather thickly with bread- crumbs and grated Parmesan cheese ; sprinkle it with naelted butte
Cook this with the app: pantry check, scaling, and the assistant.