Fried Salt Herring
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Nice served with corn pones or hoe cakes.
Presented as published in 1907. 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 Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 95. The excerpt below is the record exactly as published.
Fried Salt Herring Wash the salt herrings in clear, cold water, in which a little soda has been dissolved, scrape off the scales, open and clean, and then cut clear down through the backbone. Wash the inside well, then lay the halves, cut side down, in clear water, deep enough to cover, and let them remain there about 12 hours, after which wash again, dry on a towel, sprinkle each piece with black pepper on the inside, fold, dip in cornmeal or flour
Cook this with the app: pantry check, scaling, and the assistant.