Kensington Snapper Soup

Ingredients

• a six pound snapper
• 2 onions
• 1 stalk of celery
• six medium-sized potatoes
• salt to taste
• pepper to taste
• sweet marjoram to taste
• allspice to taste
• cayenne pepper to taste
• 1/2 cup browned flour
• pound butter

Method

1. 1

   Cover snapper with cold water, add seasonings, and boil until tender.

2. 2

   Pick meat from shell and bones, return to stock.

3. 3

   Add diced potatoes and thicken with browned flour mixed with water.

4. 4

   Add butter before serving.

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 61. The excerpt below is the record exactly as published.

salt to taste. Good for bread or crackers. — Leona V. Howard. Frozen Custard Beat yolks of 2 eggs very light, add 1V2 cups sugar, and 1 qt. milk which has been brought to a boil. Put in upper part of double boiler and add 1 tblsp. Knox Gelatine (which has been softened in a little cold milk, and then dissolved over steam). Let boil till slightly thickened. Cool and just before freezing add 1 pt. cream and flavor with vanilla.— Eva M. Duffield. 123 SILL'S CENTRAL MARKET, York and Davisville Rds., Willow Grove We give full measure, even to blind men Fruit Sherbet One-half envelope Knox Sparkling Gelatine (scant measure), l1^ cups sugar, 1 orange, 3 cups rich milk, 1 lemon. Grate the out- side of both orange and lemon. Squeeze out the juice and add to this the sugar. Soak the gelatine in part of a cup of milk for five minutes, and dissolve by standing in pan of hot water. Stir into the rest of the milk. When it begins to freeze add the fruit juice and sugar, and fruit of any kind if desired. This makes a large allow- ance for five persons. Orange Sherbet Six oranges, juice only; 2 lemons, juice only; 1 qt. of water, 1 pt. of sugar, white of 1 egg. Boil sugar and water together for 10 minutes. When cool add the juice and strain all into the freezer; add the whites of the egg, beaten slightly, and freeze as ice cream. If a pink sherbet is desired add enough juice of canned cherries to color. —Mrs. A. B. Allen. "Valley View" Potato Salad Boil one doz. medium-sized potatoes, pare, and slice, cut 1 stalk of celery, 2 onions, and 1 sweet green pepper into small pieces and mix with potatoes while latter are warm. Add salt, pepper, sugar, vinegar, three tblsps. of pure olive oil. Mix well and set aside to cool. — Mrs. R. G. W. Kensington Snapper Soup Place meat and shell of a six pound snapper into a boiler, and cover with cold water, add salt, pepper, 2 onions, 1 stalk of celery (cut into small pieces), boil all until meat is tender. Then pick meat from shell and bones, placing meat back again in stock. Add six medium- sized potatoes diced. Add sweet marjoram, allspice and cayenne pepper. The secret of good snapper soup is to have it well spiced. Mix V2 cup browned flour with sufficient cold water and add to boiling soup. Also add pound butter

Cook this with the app: pantry check, scaling, and the assistant.