vegetarianvegangluten-freedairy-freenut-free
Fish Stock
From The household cook book, 1902
Serves 6
This stock can be used for soups and sauces.
Presented as published in 1902. 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
- one gallon of cold water
- 1 stalk of celery
- 1 onion
- 1 bay leaf
- 1 tablespoon salt
Method
Never throw away the water in which fish has been boiled; it is valuable for making fish sauce and cheap fish soups.
In boiling fish, use just enough salt to harden it.
After boiling, the broth will become a hard jelly when cold.
To make stock, add the bones and remnants of the boiled fish with additional seasoning and vegetables.
Nutrition per serving
11Calories
0 gProtein
3 gCarbs
0 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 17. The excerpt below is the record exactly as published.
ne gal- lon of cold water, heat slowly, and simmer 4 hours, skimming well; then add 1 stalk of celery, 1 onion, 1 bay leaf and 1 tablespoon salt, and simmer 1 hour longer. It should jelly when cold, and the fat can easily be taken off. It can be melted for use and strained through cheese-cloth, or flannel, or clarified with egg if necessary and it is wanted very clear. SOUPS 27 FISH STOCK
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