To Boil or Steam Fish
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 19. The excerpt below is the record exactly as published.
To Boil or Steam Fish. Use large White fish or Salmon for boiling or steaming. Pre- pare fish, and cover with salt inside and out, leave for 1 hour before cooking. Then wash off salt and put fish in coarse muslin, sew up and drop into kettle of fresh boiling water, or place in steamer over boiling water. Allow 6 minutes boiling for each pound of fish
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