A historical soup from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Select a large, fine fish, clean it thoroughly
Put it over the fire with a sufficient quantity of water, allowing for each pound of fish one quart of water
Add an onion cut fine and a bunch of sweet herbs
When the fish is cooked, and is quite tasteless, strain all through a colander
Return to the fire, add some butter, salt and pepper to taste
Modern guidance to help you succeed with this vintage recipe
Long, gentle simmering extracts gelatin from fish bones and connective tissue, creating a rich, silky broth with body and depth. The colander straining removes solids while preserving the dissolved proteins and flavor compounds that have leeched into the liquid. Adding butter at the end creates an emulsion that coats the palate and carries fat-soluble flavors, while the onion and herbs provide aromatic compounds that balance the fish's natural brininess.
The strained broth can be made up to 3 days ahead and refrigerated in an airtight container. A layer of fat will solidify on top, which can be removed or stirred back in. Reheat gently and add fresh butter when serving for best flavor.
Store cooled soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. The gelatin will cause the soup to gel when cold—this is normal and desirable. Reheat gently over low heat, stirring occasionally, until liquid again. Add a small pat of fresh butter when reheating to refresh the flavor.
AI-generated tips from Chef Cecil's culinary database
The strained broth can be made up to 3 days ahead and refrigerated in an airtight container. A layer of fat will solidify on top, which can be removed or stirred back in. Reheat gently and add fresh butter when serving for best flavor.
Store cooled soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. The gelatin will cause the soup to gel when cold—this is normal and desirable. Reheat gently over low heat, stirring occasionally, until liquid again. Add a small pat of fresh butter when reheating to refresh the flavor.
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