To Fry Black Fish

Name: To Fry Black Fish
Ingredients: the fish; wheat flour, or rolled crackers; a large tablespoonful of salt; a pound of lard

From The housekeeper's companion, 1883

Serve garnished with parsley or lemon slices.

Presented as published in 1883. 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 housekeeper's companion (1883), page 79. The excerpt below is the record exactly as published.

To Fry Black Fish. — Scale the fish, and scrape the in- side clean to the backbone; wash in water, with a little vine- gar; wipe it dry with a clean towel; then dip it in wheat flour, or rolled crackers. Have in a thick-bottomed frying pan plenty of lard salted (a large tablespoonful of salt to a pound of lard

Cook this with the app: pantry check, scaling, and the assistant.