nut-freeegg-freesoy-free
Fried Brook Trout
From Original White House Cookbook, 1887
Serves 1
They are often cooked and served with their heads on.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 31. The excerpt below is the record exactly as published.
FRIED BROOK TROUT. These delicate fish are usually fried, and form a delightful breakfast or supper dish. Clean, wash and dry the fish, split them to the tail, salt and pepper them, and fiour them nicely. If you use lard instead of the fat of fried salt pork, put in a piece of butter
Cook this with the app: pantry check, scaling, and the assistant.