Recipe Manuscript

To Marinate Fish

Name: To Marinate Fish
Prep time: PTPT20M
Cook time: PTPT15M
Yield: 3
Cuisine: European
Ingredients: 2-3 medium fish (e.g., mackerel, trout, or sea bass); 2-3 cloves garlic; 10 g fresh thyme (or 1 teaspoon dried); 10 g fresh parsley (about 2-3 sprigs); 5 g fresh winter savory (or extra thyme if unavailable); 2 g sweet marjoram (fresh or 1/2 tsp dried); 1 teaspoon freshly ground black pepper; 2 teaspoons salt (plus 4-5 teaspoons for the brine); 1/4 teaspoon ground ginger; Pinch ground mace; Pinch ground nutmeg; 2-3 tablespoons olive oil; 500 ml water; 500 ml white wine vinegar; 1 small handful dried mixed herbs (e.g., thyme, marjoram, savory); 2-3 dried bay leaves; Strips of lemon peel (from 1 lemon); 1 tablespoon whole black peppercorns; 1 tablespoon fresh ginger, sliced; 2-3 blades (pieces) of mace; 1/2 teaspoon nutmeg, cut into small shards; 12 whole allspice berries (Jamaica pepper)

1725

From the treasured pages of Cookbook of 1725

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Dinner Lunch Snack

Original Recipe • 1725

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Marinate Fish

"Wash them & Dry them very well in a Cloth, then take some Garlick, Thyme, Parsley, & Winter Savory, & a little Sweet Marjoram shred small, & mix It with Pepper, Salt Ginger, & a little Mace. rubb a good Quantity in their Bodies & all over the Fish. & put a good brown in Oil, & when they are cold, put them in a Pickle, which must be made with Water & white Wine Vinegar, boiling It a pretty while with sweet Herbs Dryd, & a few Bay Leaves, some Lemon peel, whole Pepper, Ginger sliced, Some Blades of Mace, & Nutmeg cut in pieces, & a little Jamaica Pepper. It must be very Salt."

Note on the Original Text

This recipe is written in early modern English, notable for its capitalization of some nouns, unique spellings ('rubb' for rub, 'Garlick' for garlic, 'shred' for chopped), and its narrative, non-linear structure. Instructions flow as a stream of practical advice, assuming the cook’s foundational knowledge. Period spellings like 'Marjoram' or 'Jamaica Pepper' (for allspice) are common. Quantities are rarely specified, reflecting the expectation that cooks would adjust using their senses and experience.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1725 - Click to view recipe in book

Title

Cookbook of 1725 (1725)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1725

Publisher

Unknown

Background

A delightful window into 18th-century kitchens, this historical culinary volume whisks readers away with its charming recipes and savory secrets from a bygone era.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe, dating to around 1725, hails from early eighteenth-century England—a time when food preservation through pickling and salting was both a culinary necessity and a fine art. Before the age of refrigeration, marinating and pickling fish extended its shelf life and enabled flavor to develop beautifully. Recipes like this one would have graced the tables of well-to-do households, especially for entertaining or as part of an elaborate supper spread. The method shows the influence of continental preserving techniques, as well as the British love of heady spice and herbs in their pickles.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the early 18th century, cooks would have used a large wooden or ceramic bowl for mixing their spices and herbs, a sturdy linen cloth for drying the fish, and a sharp knife for chopping. Fish would be browned in a heavy iron skillet or frying pan over an open hearth. The pickle would be made in a large iron or copper saucepan, and the finished dish would be stored in glazed earthenware jars or deep glass containers, well covered and kept in a cool larder.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

15 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2-3 medium fish (e.g., mackerel, trout, or sea bass)
2-3 cloves garlic
1/3 oz fresh thyme (or 1 teaspoon dried)
1/3 oz fresh parsley (about 2-3 sprigs)
1/5 oz fresh winter savory (or extra thyme if unavailable)
1/16 oz sweet marjoram (fresh or 1/2 tsp dried)
1 teaspoon freshly ground black pepper
2 teaspoons salt (plus 4-5 teaspoons for the brine)
1/4 teaspoon ground ginger
Pinch ground mace
Pinch ground nutmeg
2-3 tablespoons olive oil
2 cups water
2 cups white wine vinegar
1 small handful dried mixed herbs (e.g., thyme, marjoram, savory)
2-3 dried bay leaves
Strips of lemon peel (from 1 lemon)
1 tablespoon whole black peppercorns
1 tablespoon fresh ginger, sliced
2-3 blades (pieces) of mace
1/2 teaspoon nutmeg, cut into small shards
12 whole allspice berries (Jamaica pepper)

Instructions

Begin by thoroughly washing your chosen fish (such as mackerel, trout, or sea bass) and drying them well with a clean cloth or paper towels.
Finely chop a mixture of 2-3 cloves of garlic, a handful of fresh thyme, parsley, winter savory (or substitute with a little extra thyme if unavailable), and a pinch of sweet marjoram.
Combine these herbs with 1 teaspoon of black pepper, 2 teaspoons of salt, 1/4 teaspoon ground ginger, and a pinch each of ground mace and nutmeg.
Generously rub this fragrant mixture inside and all over the surface of the fish.
Brown the prepared fish briefly in a generous splash (about 2-3 tablespoons) of good-quality olive oil over medium heat until lightly colored.
Allow the fish to cool completely.
Meanwhile, prepare the pickle: In a saucepan, combine 2 cups water and 2 cups white wine vinegar.
Add a handful of dried mixed herbs, 2-3 bay leaves, a few strips of lemon peel, 1 tablespoon whole black peppercorns, 1 tablespoon sliced fresh ginger, 2-3 pieces of mace, a bit of nutmeg cut into shards, and a dozen allspice berries (Jamaica pepper).
Bring this mixture to a boil and simmer for 10-15 minutes.
Ensure the pickle is very salty—aim for 4-5 teaspoons of salt in total so the brine is strongly seasoned.
Once the pickle has cooled, layer the fish in a ceramic or glass container and pour over the strained pickle to cover.
Leave to marinate in the refrigerator for at least 24 hours before serving.

Estimated Calories

250 per serving

Cooking Estimates

It usually takes about 20 minutes to prepare and season the fish and another 15 minutes to cook and make the pickle. Each serving contains about 250 calories. This recipe makes around 3 servings, depending on the size of the fish you use.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.

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Recipe's Origin

Title

Cookbook of 1725 (1725)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1725

Publisher

Unknown

Background

A delightful window into 18th-century kitchens, this historical culinary volume whisks readers away with its charming recipes and savory secrets from a bygone era.