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nut-free

Fish Soup

From A calendar of dinners, with 615 recipes, 1913

Serves 3

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

  • 1 lb. cod, or other white fish
  • 2 tablespoonfuls Crisco
  • 1 quart white stock, or half milk and half water
  • 1 small carrot
  • 1 small onion
  • 1 stalk celery
  • 3 parsley sprigs
  • 1 blade mace
  • 2 egg yolks
  • ½ cupful cream
  • 1 lemon
  • 2 tablespoonfuls flour
  • 1 teaspoonful chopped parsley
  • Dry toast

Method

  1. Wash and dry fish and cut into small pieces.

  2. Put into saucepan with stock, vegetables cut in small pieces, parsley and mace.

  3. Let these simmer for half hour, then strain off liquid.

  4. Melt Crisco in pan, stir in flour, then add fish liquor and stir till it boils.

  5. Draw it to the side of fire and let cool slightly.

  6. Beat yolks of eggs with cream, and, when soup has cooled, strain them in.

  7. Reheat soup without boiling it, to cook eggs.

  8. Season, and add few drops lemon juice and chopped parsley.

  9. Serve with small pieces of dry toast.

Nutrition per serving

503Calories
33 gProtein
20 gCarbs
33 gFat

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 24. The excerpt below is the record exactly as published.

Fish Soup 1 Ib. cod, or other white fish 3 parsley sprigs 2 tablespoonfuls Crisco 1 blade mace 1 quart white stock, or half 2 egg yolks milk and half water Y% cupful cream 1 small carrot 1 lemon 1 small onion 2 tablespoonfuls flour 1 stalk celery 1 teaspoonful chopped parsley Dry toast

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