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Stewed Fish
From The Cook County cook book, 1912
Serves 4
If it cooks dry, add a little water.
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 150. The excerpt below is the record exactly as published.
STEWED FISH.— An excellent way to cook any fish, espe- cially pike; put 2 tablespoons of butter in a frying-pan; when hot, lay the fish in with' the outside down; take 6 onions, slice and lay on the top of fish, sprinkle well with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.