pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Smelts
From Miss Parloa's new cook book and marketing guide, 1880
Serves 20
Can adjust oil quantity as desired.
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 174. The excerpt below is the record exactly as published.
three pints of vinegar. Wash the mackerel and pack them in small, deep earthen or stone pots. Three will be needed for the quantities given. Divide the spice into six parts. Put each portion in a small piece of muslin, and tie. Sprinkle two teaspoonfuls of salt on the fish in each pot, and put two of the little bags of spice in each pot. Cover the fish with the vinegar ; and if there should not be enough, use more. Cover the pots with old plates, and place in a moderate oven. Bake the fish four hours. Cool, and put away in the pots in which they were baked. They will keep five or six months. Where oil is liked, half a cupful can be added to each pot with the vine- gar. Any kind of small fish can be potted in this manner. Smelts. Six dozen smelts, one pint of olive oil, three pints of vine- gar, or enough to cover the smelts ; three table-spoonfuls of sal
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.