Frenchdinnergluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Bouillabaisse
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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
178Calories
10 gProtein
8 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories178 kcal
Protein9.6 g
Carbohydrates7.7 g
Fiber1.6 g
Sugars3.2 g
Total Fat12 g
Saturated Fat4.9 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol37 mg
Sodium40 mg
Potassium261 mg
Calcium33 mg
Iron1.2 mg
Magnesium20 mg
Phosphorus101 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate18 mcg
Choline4.7 mg
Caffeine0 mg
Water332 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1993. The excerpt below is the record exactly as published.
Bouillabaisse. i Divide two Portugal onions in quarters, and I having shred these, fry tliem in a stewpan with ; two table-spoonfuls of oil, then add two tea- ; spoonfuls of pepper, a little salt, and a quart of | water. Boil hve minutes, and add some Aus- tralian beef cut in dic
Cook this with the app: pantry check, scaling, and the assistant.