Marinade for Broiled Fish
From Blue Ribbon and Pure Gold cook book, 1905
Scores 1 inch apart are often made in the fish before putting it in the marinade.
Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 13. The excerpt below is the record exactly as published.
Marinade for Broiled Fish—Mix together 4} cup salad oil, 1 chopped onion, the juice of 1 lemon or 1 tablespoon vinegar, and 1 bunch herbs
Cook this with the app: pantry check, scaling, and the assistant.