Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Fish Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- Head and shoulders of Cod, or a Haddock
- 2 sticks of Celery
- ^pt. of Milk
- Butter, the size of an egg
- 2 tablespoon fuls Flour
- Pepper and Salt
- Salt
- A little Mace (if desired)
Method
Pick the fleshy pieces from the fish and set aside.
Boil the rest with cold water and vegetables for two hours, strain.
Add butter, milk, pepper, and salt, thicken with flour, add fish pieces, boil for five minutes, serve hot.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 5. The excerpt below is the record exactly as published.
Fish Soup. Head and shoulders of Cod, or a Haddock. 2 sticks of Celery, or 2 Carrots. ^pt. of Milk. Butter, the size of an egg. 2 tablespoon fuls Flour. Pepper and Salt. A little Mace (if desired)
Cook this with the app: pantry check, scaling, and the assistant.