Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Andalusian Soup
From The housewife's referee, 1898
Serves 6
If the tomatoes are not a good color, add a little cherry red or cochineal.
A modern interpretation · AI-generated from the original record
Ingredients
- two quarts of fish stock
- three tablespoonfuls of onion puree
- the yolks of three eggs
- four ounces of whiting
- four ounces of tomato puree
- a pinch of red pepper
Method
Keep fish stock boiling.
Mix onion puree and egg yolks in a basin.
Make a force-meat with whiting, tomato puree, and red pepper.
Form quenelles, poach them, and add to the soup tureen.
Skim the stock, thicken with onion and tomato puree, and pass through a sieve into the tureen over the quenelles.
Nutrition per serving
111Calories
13 gProtein
3 gCarbs
5 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 59. The excerpt below is the record exactly as published.
Andalnsian Soup. — Take two quarts of fish stock and keep it boiling. Mix together in a basin three tablespoon- fuls of onion puree, and the yolks of three eggs. Make a SOUP MAKING 87 force-meat with four ounces of whiting, four ounces of tomato puree, and a pinch of red pepper
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