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Trout with Wine a la Mathilda
From The Swedish, French, American cook book, 1918
Serves 3
Can be served with vinaigrette sauce as a cold fish dish.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 36. The excerpt below is the record exactly as published.
Cut in pieces two and one-half inches long trout that has been cleaned. Boil one cup vinegar, one half cup water, one cup Rhine wine, three onions, two carrots, and two bay leaves; let simmer for half an hour. Put the trout in it; then let simmer for ten to fifteen minutes, very slowly, with a tight cover; pepper and salt to taste and add one half cup more of Rhine wine
Cook this with the app: pantry check, scaling, and the assistant.