Stuffed Smelts
From Miss Parloa's kitchen companion, 1887
Serves 6
Stuffed smelts can also be breaded and fried.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 98. The excerpt below is the record exactly as published.
Stuffed Smelts. Clean a dozen and a half large smelts, and season them with salt. Stuff with oyster force-meat, not filling them more than two-thirds. Now roll them in melted butter, and then in fine bread crumbs. Lay them in a shallow pan, and bake in a hot oven for fifteen minutes
Cook this with the app: pantry check, scaling, and the assistant.