Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Fish Soup
From Mrs. Maclurcan's cookery book, 1899
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- 2 qts. fish stock
- 1 teacupful of breadcrumbs
- 1 onion
- 1 teaspoonful of butter
- ^ lb. white fish (boiled)
- 1 egg
- Pepper
- salt.
- Chopped parsley
Method
Slice the onion finely and fry with the butter.
Pound the cooked fish with the onion, breadcrumbs, salt, pepper, and parsley.
Mix with the egg, form into small balls, and add to boiling stock.
Thicken with flour and boil for another half hour.
Nutrition per serving
234Calories
22 gProtein
23 gCarbs
6 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 6. The excerpt below is the record exactly as published.
fish soup. These soups, although no*; well known, are wholesome and nourishing, and are very easily made. Mode. — After the fillets of fish are cut off as directed for frying fish, take the bones and wash them well, being careful to remove all the black substance that may adhere to them. Break them up ; put into a saucepan with a quart of water to every half pound of bones, and a teaspoonful of salt ; when it boils remove the scum and put in 1 oz. of pepper corns, a bunch of herbs, and 2 carrots ; boil steadily for two hours, strain tlirough a sieve, and it is ready for use. 10— FISH SOUP. 2 qts. fish stock 1 teacupful of breadcrumbs 1 onion Chopped parsley 1 teaspoonful of butter 1 egg ^ lb. white fish (boiled) Pepper and salt.
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