Whitebait Fried
From European and American cuisine, 1914
Serves 2
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 140. The excerpt below is the record exactly as published.
hitebait^ Fried. — Glean, wash, and wipe the fish dry, sea- son with salt, roll in fiour, and fry in hot fat. Dress on a warm dish, add to 2 ounces melted butter, the juice of 1 lemon, and I tea- spoonful chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.