Lunch
Red snapper soup
Marion Harland’s original method for Red snapper soup, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Heat a quart of white stock to a boil.
- Stir in two cupfuls of the cold cooked fish, freed of skin and bones, and minced finely.
- Add pepper, salt, a tablespoonful of chopped parsley and a great spoonful of butter.
- Heat a cupful of milk to boiling, thicken it with a white roux and a half cupful of fine cracker crumbs.
- When the fish has cooked in the soup for five minutes, stir the liquid into the thickened milk and serve.
Historical transcription
Source method
- 1
Heat a quart of white stock to a boil. Stir in two cupfuls of the cold cooked fish, freed of skin and bones, and minced finely. Add pepper, salt, a tablespoonful of chopped parsley and a great spoonful of butter. Heat a cupful of milk to boiling, thicken it with a white roux and a half cupful of fine cracker crumbs. When the fish has cooked in the soup for five minutes, stir the liquid into the thickened milk and serve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.