German Fish Stew
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- one tablespoonful sifted flour
- one quart oysters
- one onion
- three eggs
Method
- Put the fish in a kettle to boil.
- Stew together in a saucepan one onion chopped fine and a wine-glass of sweet oil;
- when well done, pour them in with the fish.
- Then mix yolks of three eggs, juice of two lemons strained, one tablespoonful sifted flour.
- Beat these well together, and pour upon the fish when nearly done.
- Then add ginger, pepper, and salt to taste;
- stew three or four minutes, after mixing all the ingredients.
- Oysters may be cooked by the same receipt, only substituting one quart oysters for the fish.--Mrs.
- A.
- D.