Steamed Fish
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 19. The excerpt below is the record exactly as published.
Steamed Fish. Clean fish without removing fins or head. Rub inside and out Svith salt, lemon juice and pepper. Place on a buttered paper
Cook this with the app: pantry check, scaling, and the assistant.