Salted Fish (Mackerel or White Fish)
From Selection and preparation of food, 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 Selection and preparation of food (1907) by Isabel Bevier, page 15. The excerpt below is the record exactly as published.
Salted Fish (Mackerel or White Fish). Wash the fish free from salt in plenty of cold water. Allow to soak in fresh water for some hours (6 to 10). Place in a pan of cold water, bring to the simmering point, and cook for 15 minutes.
Cook this with the app: pantry check, scaling, and the assistant.