Dessert
Fried pickerel with cream sauce
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Roll in white cornmeal or in flour, and lay aside in a cold place while you fry slices of fat salt pork quickly almost to a crisp.
- When done, remove to a heated, covered dish and keep hot over boiling water.
- To the fat left in the pan add a tablespoonful of butter and a little boiling water;
- boil up and stir in a tablespoonful of flour.
- When it begins to bubble add four tablespoonfuls of cream with a tiny pinch of soda.
Historical transcription
Source method
- 1
Clean, wash and wipe dry. Roll in white cornmeal or in flour, and lay aside in a cold place while you fry slices of fat salt pork quickly almost to a crisp. Strain the fat and return to the pan; lay in the fish and brown, turning once. When done, remove to a heated, covered dish and keep hot over boiling water. To the fat left in the pan add a tablespoonful of butter and a little boiling water; boil up and stir in a tablespoonful of flour. When it begins to bubble add four tablespoonfuls of cream with a tiny pinch of soda. Stir until smoking-hot, and strain over the fish.
Nutrition pending
No invented nutrition numbers.
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