Trout Pickled
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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 Evans' recipe cookery book (1900), page 4. The excerpt below is the record exactly as published.
TROUT* PICKLED. hfteihftd. Make a pickle of equal measures of vinegar and fish stock ; take the skin and bones from cooked trout, and pack in a jar in neat pieces ; add an onion and a bunch of herbs with the usual spices
Cook this with the app: pantry check, scaling, and the assistant.