Recipe: Fish Soup

Make this soup from any rich, glutinous fish, such as cod’s head, halibut neck, flounders, skate, or any cheap fish which is in season, and which you can buy for five or six cents a pound. Chop one or two onions, fry them in a pot with two ounces of drippings, till light brown; season with a level tablespoonful of salt, half a teaspoonful of pepper, and a teaspoonful of sweet herbs of any kind, then add two quarts of hot water, and let all boil for ten minutes; meantime mix quarter of a pound of oatmeal with one pint of cold water, and wash and cut in two-inch pieces about two pounds of fish; when the soup has boiled ten minutes, put the fish into it, and carefully stir in the oatmeal; let it boil twenty minutes, stirring occasionally to prevent burning; it will then be ready to use. The seasoning, drippings, and oatmeal, will cost about five cents, and the fish ten more; with the addition of bread and potatoes, say five cents’ worth of either, it makes an excellent meal, costing about twenty cents.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Year 1879)