pescatariangluten-freenut-freeegg-freesoy-free
Planked Smelts
From Boston Cooking-School cook book, 1896
Serves 7
Serves 6 to 8.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 94. The excerpt below is the record exactly as published.
PLANKED SMELTS 8 smelts Maitre d’Ho6tel Butter (p. 204) Clean and bone smelts and arrange on buttered plank in shape of large fish. Sprinkle with salt and pepper, spread with Maitre d’Hotel Butter, and bake 12 minutes in hot oven (400° F.)._ Garnish with Duchess Potatoes (p. 432)
Cook this with the app: pantry check, scaling, and the assistant.