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Gudgeons
From Cookery and housekeeping, 1882
Serves 4
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 49. The excerpt below is the record exactly as published.
Gudgeons. Choose them small, if you can choose ; dip them in milk, sprinkling a little salt and pepper on them ; coat them with flour, and fry in boiling lard
Cook this with the app: pantry check, scaling, and the assistant.