Smelts
From The book of plain cooking, 1904
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 8. The excerpt below is the record exactly as published.
Smelts These fish are very delicate, and require care in the preparing. After they are cleaned, rub them carefully in a clean dry cloth, then dust them lightly with flour, and put them in egg and finely-grated bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.