Steamed Fish
From The new practical housekeeping, 1890
Serves 2
Steaming is preferred over boiling for better flavor.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 194. The excerpt below is the record exactly as published.
Steamed Fish. — After cleaning a fish, as for boiling or not, ia either case, place tail of fish in its mouth and secure it, lay on a plate, pour over it a half pint vinegar, seasoned with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.