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Swordfish Baked in Milk
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 94. The excerpt below is the record exactly as published.
SWORDFISH BAKED IN MILK Put swordfish, cut in slices, in baking dish, sprinkle with salt and pepper, dot with 2 tablespoons butter, and pour on just enough milk to cover
Cook this with the app: pantry check, scaling, and the assistant.