dairy-freenut-freeegg-freesoy-freeshellfish-free
A Fish Curry Soup for Six Persons
From Cookery and housekeeping, 1882
Serves 6
Various types of fish can be used.
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
119Calories
6 gProtein
23 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories119 kcal
Protein6.5 g
Carbohydrates23 g
Fiber5.4 g
Sugars8.5 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium325 mg
Potassium789 mg
Calcium73 mg
Iron2.2 mg
Magnesium47 mg
Phosphorus129 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A53 mcg
Vitamin E1.7 mg
Vitamin K14 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate52 mcg
Choline24 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 35. The excerpt below is the record exactly as published.
A Fish Curry Soup for Six Persons. Put the following ingredients into a saucepan : — 4 onions fried in salad oil a light brown, add six tomatoes cut into slices, a bunch of parsley, thyme, three bay leaves, winter savor>^, a wineglass ofChablis, pepper and salt ; add 4 tablespoonsful of Yeatman's curry powder, and 4 of flour mixed with cold veal stock, about one quart or three pints
Cook this with the app: pantry check, scaling, and the assistant.