Gurnet (Boiled)
From The household gas cookery book, 1900
Serves 1
Presented as published in 1900. 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 gas cookery book (1900) by Helen Edden, page 32. The excerpt below is the record exactly as published.
Gurnet (Boiled). — Empty and cleanse the fish thoroughly. Cut off all the fins and gills, and place it in cold salted water
Cook this with the app: pantry check, scaling, and the assistant.