White Rice Soup with Mixed Vegetables and Fish
From Cooking for profit, 1886
Serves 4
Serve hot, garnished with parsley.
Presented as published in 1886. 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
Method
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 268. The excerpt below is the record exactly as published.
white rice soup with mixed vegetables cut in sniall dice and fish cut small, about one- third of it milk, and flavor with curry or saffron. If in Lent make the stock of the fish by boiling it whole, take out, strain the liquor and cut the fish in pieces to be added after the rice and vegetables are cooked enough. The soup should be rather thick with rice and fish and well sprinkled with parsley at dishing-up time
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