Pickled Sprats
From The household gas cookery book, 1900
Serves 6
When wanted, the sprats may be fried in butter and served.
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 34. The excerpt below is the record exactly as published.
Take as many as required and clean and cut off the heads, and put them in strong brine tor an hour. Drain and dry them and put them in layers into a pickling jar. Between each layer sprinkle salt. When the jar is full press the fish down tightly and cover the jar closely. The salt may be mixed in the following proportions Half a pound ot salt, half a pound of bay-salt, and a tablespoonful ot white sugar, an ounce of saltpetre, and a pinch of cochineal
Cook this with the app: pantry check, scaling, and the assistant.