Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
A Fish Curry Soup for Six Persons
From Cookery and housekeeping, 1882
Serves 6
Various types of fish can be used.
A modern interpretation · AI-generated from the original record
Ingredients
- 4 onions fried in salad oil
- six tomatoes cut into slices
- a bunch of parsley
- thyme
- three bay leaves
- a wineglass of Chablis
- pepper and salt
- 4 tablespoonsful of Yeatman's curry powder
- 4 of flour mixed with cold veal stock
- about one quart or three pints
Method
Put all ingredients into a saucepan, boil together for thirty minutes, then add fish cut into pieces.
Once the fish is cooked, remove herbs and serve with crusts of bread or toast.
Nutrition per serving
119Calories
6 gProtein
23 gCarbs
1 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 35. The excerpt below is the record exactly as published.
A Fish Curry Soup for Six Persons. Put the following ingredients into a saucepan : — 4 onions fried in salad oil a light brown, add six tomatoes cut into slices, a bunch of parsley, thyme, three bay leaves, winter savor>^, a wineglass ofChablis, pepper and salt ; add 4 tablespoonsful of Yeatman's curry powder, and 4 of flour mixed with cold veal stock, about one quart or three pints
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