Smoorfish
From Hilda's diary of a Cape housekeeper, 1902
An excellent dish for luncheon.
Presented as published in 1902. 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 Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 30. The excerpt below is the record exactly as published.
smoorfish,” “engelegte,” or pickled fish (see Hilda's Where is it, pp. 70-71). Smoorfish. — I am often asked for the recipe for smoor- fish, so I will write down once for all the way we ourselves do it. The dried fish is first parboiled and then, with two 65 F Feb. “PENANG.” KREBPT CURRY forks, broken up into pieces, carefully taking out all bones. Meantime I have cut up an onion and fried it a light- brown in dripping in a flat pot, and have sliced up a few potatoes, boiled or raw, and a red chilli (or if that is too hot a little pinch of cayenne) ; a cupful of any stock
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