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Fried Fish with Lemon Sauce
From Lessons in cooking through preparation of meals, 1912
Serves 4
Serve with the fish.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 226. The excerpt below is the record exactly as published.
FRIED FISH — LEMON SAUCE MASHED POTATOES SUMMER SQUASH APRICOT AND RED PLUM SALAD CANTALOUPE SHERBET Fried Fish Clean thoroughly and wash the fish, dip in egg and crumbs and fry in deep hot fat until tender. Lemon Sauce Cream ys c butter, then add slowly 2 T lemon juice
Cook this with the app: pantry check, scaling, and the assistant.