Sole for Invalid (baked)
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 165. The excerpt below is the record exactly as published.
Sole for Invalid (baked). Have a well-buttered tin. Lay in fillets of sole, sprinkle over with seasoning of salt, white pepper, and a little lemon juice, which helps to whiten fish, and aids digestion. Have 1 gill milk and 1 gill water
Cook this with the app: pantry check, scaling, and the assistant.