Fried Fillets of Sheepshead
From The Cook Book, by "Oscar" of the Waldorf, 1896
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 The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 26. The excerpt below is the record exactly as published.
Fried Fillets of Sheepshead. Remove the fillets and dip them in salted milk, and roll them in flour and then in egg and fresh breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.