Marinade for Broiled Fish
From Blue Ribbon cook book, 1905
Many kinds of dry fish are much improved by this treatment.
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 cook book (1905) by Blue Ribbon Limited, page 13. The excerpt below is the record exactly as published.
Marinade for Broiled Fish— Mix together 14 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.