Planked Fish
From The Raleigh cook book, 1907
Presented as published in 1907. 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 Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 2. The excerpt below is the record exactly as published.
Planked Fish.—Split open a firm fish and remove backbone. Lay on well-buttered plank or fish sheet and dredge with flour, salt and pepper and spread with soft butter. Bake in a hot oven, then sur- round fish with a thick border of well seasoned mashed potatoes and return to the oven to brown. Garnish with lemon and parsley or radishes
Cook this with the app: pantry check, scaling, and the assistant.