Fried Lampreys
From The encyclopaedia of practical cookery, 1892
Serves 2
Continental cooks prefer living fish.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 255. The excerpt below is the record exactly as published.
Fried Lampreys. — Select the required quantity of small, live Lampreys, cut off the heads and thin ends of the tails, and let them remain for a few minutes with salt sprinkled over them; wash and wipe well, sprinkle with plenty of flour, plunge them into boiling fat
Cook this with the app: pantry check, scaling, and the assistant.