Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Fish Stock
From The new century cookery book, 1901
Serves 4
Avoid using oily fish for this stock.
A modern interpretation · AI-generated from the original record
Ingredients
- two lbs. fish
- two quarts of water
- an onion stuck with two cloves
- two cloves
- a few peppercorns
- mace
- a bouquet
Method
Set the fish and fish bones in a pot with water.
Skim as it comes to a boil, and allow it to reduce to about half its quantity by very slow simmering.
A little white wine or vinegar can be added for flavor.
Salt must be added at the last moment.
Nutrition per serving
199Calories
30 gProtein
12 gCarbs
4 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 50. The excerpt below is the record exactly as published.
Fish Stock, for Soupes Maigres. — This can be made of almost any kind of fish, but oily fish should be avoided. Fish broth, as all know, is particularly nourishing, light, and digestible. Thick-skinned fish always makes the best broth. The following is an excellent stock : Take two lbs. fish and fish bones, set it in a pot with two quarts of water, an onion stuck with two cloves, a few peppercorns, mace, and a bouquet
Cook this with the app: pantry check, scaling, and the assistant.