Fried Roe
From The Pattern cook-book, 1890
Serves 1
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 41. The excerpt below is the record exactly as published.
FRIED ROE. Cook the roe ten minutes in boiling salted water to which a table-spoonful of vinegar has been added. Drain, roll it ip beaten egg and then in cracker-crumbs — season with salt
Cook this with the app: pantry check, scaling, and the assistant.