gluten-freedairy-freenut-free
White Fish Stock
From A guide to modern cookery, 1909
Serves 16
This stock is used for soups and sauces.
Presented as published in 1909. 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
- 4 lbs. of trimmings and bones of sole or whiting.
- 2 oz. of parsley, root or stalks.
- 4 bottle of white wine.
- 4 lb. of sliced, blanched onions.
Method
Butter the bottom of a thick stewpan, add blanched onions and parsley-stalks, then lay fish remains on top.
Add lemon juice, cover, and heat to exude essence.
Moisten with white wine and reduce liquid to about half.
Nutrition per serving
140Calories
22 gProtein
7 gCarbs
2 gFat
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 12. The excerpt below is the record exactly as published.
WHITE FISH STOCK Quantities for making Four Quarts. 4 lbs. of trimmings and bones of 2 oz. of parsley, root or stalks. sole or whiting. 4 bottle of white wine. 4 lb. of sliced, blanched onions.
Cook this with the app: pantry check, scaling, and the assistant.