Fried Smelts
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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 A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 39. The excerpt below is the record exactly as published.
Fried Smelts. Potatoes. Beets. Bread and Butler. Custard Pie. Cheese. Supper— Bread Omelet. Corn Bread. Butter. . Fruit. Cake. Tea. Fried Smelts. — Cleanse and dry them, then dip them in milk, then in flour, shake off superfluous flour, and then egg and crumb them
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