Pickled Fish
From The home science cook book, 1902
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 38. The excerpt below is the record exactly as published.
Pickled Fish. Cut into pieces for serving any kind of white fish, boiled and cold. Boil one pint of vinegar with one- half a bay-leaf, one teaspoon of cloves
Cook this with the app: pantry check, scaling, and the assistant.