Fried Smelts
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 27. The excerpt below is the record exactly as published.
Fried Smelts. Clean and dry the fish, roll them in beaten egg and then in finely grated bread- crumbs ; dredging a little flour and salt over them. • Put a good-sized lump of butter into a fryingpan, and when hot put in the smelts and fry them quickly. Drain the fish when richly browned, place them on an ornamental dish-paper or a folded napkin on a hot dish garnished with fried parsley
Cook this with the app: pantry check, scaling, and the assistant.