Fried Plaice
From Domestic and economical cookery recipes, 1897
The skin and bones of the fish may be used for fish soup or fish sauce.
Presented as published in 1897. 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 Domestic and economical cookery recipes (1897) by Lillie Richmond, page 14. The excerpt below is the record exactly as published.
FRIED PLAICE. INGREDIENTS. 1 plaice 1 tablespoonful of flour Sufficient hot fat to cover the fish 1 eger 3 tablespoonfuls of bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.