Fried Sliced Fish
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 52. The excerpt below is the record exactly as published.
Fried Sliced Fish.) Take the fillets of any kind of fish, and fry in lard ; add a little Sam-shu, ginger, and onion, cut small ; also lotus- roots ; then boil very gently for twenty minutes
Cook this with the app: pantry check, scaling, and the assistant.