gluten-freedairy-freenut-free
Portugal Soup
From Miss Cameron's cookery book, 1898
Serves 4
Presented as published in 1898. 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
- two Portugal onions
- 2 spoonfuls of salad oil
- a teaspoonful of sweet red pepper
- 1 quart of stock
- small slices of any fish
Method
Divide the onions in half, cut them in slices, and fry in a saucepan with the salad oil till light brown.
Add the sweet red pepper, a little salt, and stock.
Boil together for five minutes, add the fish, boil for ten minutes, and serve with sippets of fried bread.
Nutrition per serving
170Calories
8 gProtein
13 gCarbs
10 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 8. The excerpt below is the record exactly as published.
Portugal Soup. Divide two Portugal onions in half, cut them in slices, and fry in a saucepan with 2 spoonfuls of salad oil till they are a light brown ; add a teaspoonful of sweet red pepper, a little salt, and 1 quart of stock. Boil together for five uimntesa * aj1 ^ ^d small slices of any fish
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