Stewed Fish
From Rare old receipts, 1906
Presented as published in 1906. 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 Rare old receipts (1906) by Jacqueline Harrison Smith, page 1. The excerpt below is the record exactly as published.
STEWED FISH. Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa. 2 large fish, J4 lb. butter, 1 bottle of claret, 1 wine glass Madeira wine, 3 tablespoonfuls of flour, J^ teacup of catsup, 2 onions sliced, a little mace, cloves, nutmeg and parsley
Cook this with the app: pantry check, scaling, and the assistant.