Fried Smelts
From The century cook book, 1894
Serves 1
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 17. The excerpt below is the record exactly as published.
Fried Smelts. Cut the fish open and cleanse but leave the head on. Lay on a plate and sprinkle with salt. Have enough hot fat in a frying pan to float the fish, dip the smelts in flour
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