pescatariangluten-freenut-freeegg-freesoy-free
Pike with Cream
From Soyer's standard cookery, 1912
Serves 4
Any other fresh fish may be prepared in the same way.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 56. The excerpt below is the record exactly as published.
Pike with Cream. Cut three pounds of pike into slices, and place these in a baking dish, together with five ounces of butter, a pint of sour cream, two onions cut into thick slices, two or three bay leaves, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.