pescatariannut-freeegg-freesoy-free
Restaurant Snapper
From The household (of the Detroit free press), 1886
Serves 1
Adjust flour for desired thickness.
Presented as published in 1886. 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 (of the Detroit free press) (1886) by Goff, May Perrin,, page 446. The excerpt below is the record exactly as published.
RESTAURANT SNAPPER. Put the snapper in boiling water about one minute ; then lift out, take the skin and shell off and clean perfectly; then put in a pot with water sufficient to cover and boil until tender — salted, of course, to suit the taste ; take out the snapper and leave the liquor on to boil. Mix one tablespoonful of butter and two of flour until smooth, season wiih mace
Cook this with the app: pantry check, scaling, and the assistant.