Fried Fish
From The practical cookbook, 1917
Presented as published in 1917. 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 practical cookbook (1917) by Margaret W. Howard, page 42. The excerpt below is the record exactly as published.
Fried fish. Ingredients: 2 lb. haddock or cod i egg Salt and pepper 2 tb. milk Bread crumbs or com meal
Cook this with the app: pantry check, scaling, and the assistant.