pescatariannut-freesoy-freeshellfish-free
Stuffing for Baked Fish
From Scientific cooking with scientific methods, 1911
Serves 1
Use this stuffing for baked fish.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 27. The excerpt below is the record exactly as published.
Stuffing for Baked Fish. 1 cup cracker crumbs or 1 tablespoon minced onion. 1 cup bread crumbs. 1 tablespoon minced parsley. % cup butter (melted). 1 tablespoon minced olives. 1 teaspoon salt (level). 1 tablespoon minced pickles. Dash pepper. 1 tablespoon minced capers. 1 egg to moisten
Cook this with the app: pantry check, scaling, and the assistant.