vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sprats
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 78. The excerpt below is the record exactly as published.
Sprats. Clean and dry one pound of sprats, and roll them in flour. Melt one ounce of butter, season with a little cayenne pepper, add a finely chopped shallot, and a tablespoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.