Steamed Red Snapper
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. B. Haley, Chicago, IL.
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 The Cook County cook book (1912) by Associated College Women Workers, page 173. The excerpt below is the record exactly as published.
STEAMED RED SNAPPER.— Cover the bottom of your steamer with sliced tomatoes, and on these strew minced onion.. Clean, wash, and dry the fish
Cook this with the app: pantry check, scaling, and the assistant.