pescatariannut-freesoy-free
Turbot
From Buckeye cookery, 1892
Serves 1
Presented as published in 1892. 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 Buckeye cookery (1892), page 87. The excerpt below is the record exactly as published.
TURBOT. ? Take a white fish, steam till tender, take out bones, and sprinkle : with pepper and salt. For dressing, heat a pint of milk, and thicken _ with a quarter pound of flour; when cool, add two eggs and a quarter pound of butter
Cook this with the app: pantry check, scaling, and the assistant.