Fried Smelts
From The Rural cook book, 1907
Serves 4
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 The Rural cook book (1907), page 10. The excerpt below is the record exactly as published.
Fried Smelts, — Do not have the heads removed when the marketman cleans the fish. Wipe the outside of each with a damp cloth and then roll in Indian meal, then in beaten egg and then again into the meal; lay in a frying basket or place a few in a kettle of hot lard
Cook this with the app: pantry check, scaling, and the assistant.