Sweet and Sour Fish

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • lbs. Pike, Trout or other fish
  • 4 gingersnaps
  • 1 cup hot fish liquid
  • ½ cup brown sugar
  • ¼ cup seeded raisins
  • ¼ cup vinegar
  • 1 lemon, sliced and seeded
  • ½ teaspoon onion juice


Clean, slice and salt fish and let stand over night or several hours. Cook, following recipe for Boiled Fish. Drain and bone, reserving 1 cup of the fish liquid. Mix the rest of the ingredients and cook until smooth and thick. It must taste strong of vinegar and sugar, and more of either may be added to taste. Serve cold. Gingerbread for Fillings, is used in place of the gingersnaps.