dinner
Stuffed Trout
From The spirit of cookery, 1895
This recipe is attributed to Eeyniere and has been misinterpreted by many cookery-book compilers.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 347. The excerpt below is the record exactly as published.
stuffed trout ’ was to have been boiled in wine
Cook this with the app: pantry check, scaling, and the assistant.