Turbot
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 20. The excerpt below is the record exactly as published.
Turbot. Take a 4-pound white fish, boil until tender, bone and sprinkle with salt and pepper. For the dressing, boil 1 pint of rich milk
Cook this with the app: pantry check, scaling, and the assistant.