gluten-freenut-freeegg-freesoy-freeshellfish-free
To Fry Brook Trout or Small Fish
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. H. A. Klein, Chicago, IL.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 173. The excerpt below is the record exactly as published.
TO FRY BROOK TROUT OR SMALL FISH.— Clean fish, ■and let them lie a few minutes, wrapped snugly in a dry, clean towel. Season with pepper and salt, and roll in cornmeal; fry in half butter, half lard
Cook this with the app: pantry check, scaling, and the assistant.