Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Fish Soup
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- a large, fine fish
- one quart of water
- an onion cut fine
- a bunch of sweet herbs
- salt and pepper to taste
- a small tablespoonful of Worcestershire sauce
Method
Clean fish and boil in water with onion and herbs.
Strain, return to heat, add butter, season, and serve with fried bread and lemon.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 5. The excerpt below is the record exactly as published.
Fish Soup. — Select a large, fine fish, clean thoroughly, and put over the fire in water, allowing one quart for each pound of fish. Add an onion cut fine, and a bunch of sweet herbs. When the fish is cooked, and is quite tasteless, strain all through a cullender, return to the fire and add some butter ; then salt and pepper to taste. A small tablespoonful of Worcestershire sauce
Cook this with the app: pantry check, scaling, and the assistant.