Trout (Fried)
From Cookery, 1897
Presented as published in 1897. 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 Cookery (1897) by Marguerite Ninet, page 23. The excerpt below is the record exactly as published.
Trout (Fried). — Small fish are most suitable for this process. Wash and dry them thoroughly ; dip them in flour and fry them a golden brown. Serve plain, or with a sauce tartare
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