Fried Pickerel
From What to eat, how to serve it, 1891
Presented as published in 1891. 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 What to eat, how to serve it (1891) by Christine Terhune Herrick, page 36. The excerpt below is the record exactly as published.
Fried Pickerel. New Potatoes. Brown Bread. Celery and Radish Salad. Fried PicJcerd. — These fish are very de- licious when perfectly fresh. Each fish should be rolled in flour and fried quickly in hot dripping
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