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Clear Soup

A clear fish soup made by boiling fish in water and straining the broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Clear Soup

Clear Soup

Ingredients

Directions

  1. Bring 5 pints of water to a boil.

  2. Add 4-5 pounds of fish and cook until done.

  3. Remove the fish and strain the broth.

  4. Serve the clear soup hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Fish
Gives the broth its main flavour as it cooks in the water.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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