Fish Soup
From Plain cookery recipes, 1908
If a richer soup is desired, one yolk of egg mixed with two tablespoonfuls of cream may be strained into the soup at the last.
Presented as published in 1908. 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
Method
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 5. The excerpt below is the record exactly as published.
One quart fish stock. One and a half ounces butter. One and a half ounces flour. Fish Soup. One half-pint milk. One tablespoonful chopped parsley. Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.