Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Baked Fish Garnished with Parsley
From Miss Corson's practical American cookery and household management, 1885
Serves 1
This method allows for serving both the thick and thin parts of the fish.
A modern interpretation · AI-generated from the original record
Ingredients
- a baked fish
- garnished with parsley
Method
Trim the fins and tail of the fish, make deep cuts in each side to allow basting to penetrate.
Lay the fish on a hot dish with a little sauce or a folded napkin, and garnish with parsley.
Carve by running the fish-knife along the back fin and cutting down to the under part, serving each side in the same manner.
Nutrition per serving
14Calories
3 gProtein
0 gCarbs
0 gFat
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 37. The excerpt below is the record exactly as published.
a baked fish garnished with parsley
Cook this with the app: pantry check, scaling, and the assistant.