vegetarianvegangluten-freedairy-freenut-free
Fish Stock
From Cookery for every household, 1914
Serves 3
Avoid using too many vegetables to prevent overpowering the fish flavor.
Presented as published in 1914. 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
- 2 lbs. white fish or fish bones and trimmings
- 2 qts. cold water
- 1 small carrot
- tur- 1 turnip
- 1 stick celery
- A few parsley stalks
- 1 bay-leaf
- 1 doz. white peppercorns
- Rind and juice of ½ lemon
- Salt
Method
Use fresh white fish or trimmings.
Wash and cut into small pieces.
Combine with water and salt in a saucepan.
Bring to a boil, skim, then add vegetables, parsley, bay-leaf, peppercorns, and lemon rind.
Simmer for 1 to 1.5 hours, adding lemon juice at the end, then strain.
Nutrition per serving
394Calories
14 gProtein
90 gCarbs
3 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 57. The excerpt below is the record exactly as published.
Fish Stock 2 lbs. white fish or fish bones and trimmings. 2 qts. cold water. 1 small carrot and tur- nip. 1 stick celery. A few parsley stalks. 1 bay-leaf. 1 doz. white peppercorns. Rind and juice of £ lemon. Salt
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