Stuffed Smelts with Crab a la Henrietta
From The Swedish, French, American cook book, 1918
Serves 4
Fish for lunch or supper.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 130. The excerpt below is the record exactly as published.
Stuffed Smelts with Crab a la Henrietta Eperlans farcis de Crabe, a la Henrietta Bone the smelts; stuff with crab, to one cup crab take two table¬ spoons cream sauce, speck of onion juice, white of egg, then put them on a buttered pan as if they were swimming, cook eight minutes with some sherry, butter, pepper, salt
Cook this with the app: pantry check, scaling, and the assistant.