nut-freesoy-freeshellfish-free
Fried Smelts
From The household cook book, 1902
Serves 2
Sauce tartare is nice with them when fried.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 56. The excerpt below is the record exactly as published.
FRIED SMELTS.— They may be fried in a little butter after the manner of cooking small trout, or in the fat of a slice of salt pork; or they may be strung, 6 on a wire skewer, dipped in egg and then cracker crumbs, and cooked in boiling fat
Cook this with the app: pantry check, scaling, and the assistant.