Whiting aux Fines Herbes
From The household gas cookery book, 1900
Serves 1
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 The household gas cookery book (1900) by Helen Edden, page 32. The excerpt below is the record exactly as published.
Whiting aux Fines Herbes. — Place the fish, after being prepared, on a fireproof dish. Sprinkle over them some salt and pepper to taste, and a teaspoonful of mixed herbs and chopped parsley
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