Welcome to Dr. Frederick Douglass Opie's personal website

AB, 101 Fast Food Head Shot.2jpg.jpg
Lent Part 3, Fish Soup Recipe

Lent Part 3, Fish Soup Recipe

Sandusky, Ohio 1891, Courtesy of Historical Collections of the Great Lakes

Sandusky, Ohio 1891, Courtesy of Historical Collections of the Great Lakes

So what is Lent? It is a season in which the observant increase church attendance, service, moderation, restrain from amusements, and luxuries. How fish became a principal food eaten during the Lenten season is unclear. The season does coincide with the thawing of waterways and the maturity of a variety of seafood.   

Fish Soup Recipe

Ingredients

1 1/2 pounds of fish

1 cup various sweet herbs

½ cup celery

1 cup hot milk

1 tablespoon butter

1 egg well beaten

Instructions

1 1/2 pounds of fish, clean and cut in cube sized chunks then put them into a stew pot with a quart of cold water. Add 1 cup various sweet herbs and ½ cup celery. Stew until the fish is in shreds; then rub through a sieve; return to the boiler, add 1 cup hot milk, season to taste, stir in 1 tablespoon butter; and just before taking from the fire at 1 egg well beaten and mixed first with a little of the hot soup to prevent curling in the soup. Then bring to boil once and serve with croutons moistened with Worcestershire sauce before they are buttered and toasted.

The Hartford Courant, Mar 17, 1903

Food Historian Dr. Frederick Douglass Opie 

Dr. Alvenia Fulton on Fasting and More

More Lent Stories

Fred’s Books

Fred Opie Show 

Fred’s Invited Lectures

Fred On Food Writing

Fred's Tips, Thoughts and Reflections 

Support Fred’s Work Using Patreon

Lent Part 4, Mushroom Soup Recipe

Lent Part 4, Mushroom Soup Recipe

Great Depression Food Systems

Great Depression Food Systems