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Brown Fish Soup
From The new practical housekeeping, 1890
Serves 2
One pound of fish will make a quart of soup.
Presented as published in 1890. 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
134Calories
28 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories134 kcal
Protein28 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.3 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol104 mg
Sodium770 mg
Potassium371 mg
Calcium48 mg
Iron0.5 mg
Magnesium42 mg
Phosphorus644 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B123.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water671 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 201. The excerpt below is the record exactly as published.
rorvn Fish Soupy take any kind of fisn, cut in small pieces, roll in flour, and brown in olive-oil or butter in saucepan ; cover with hot water, sea- son with salt and pepper, and boil slowly for about fifteen minutes. See that there is plenty of water. One pound will make a quart of Boup. A clove or garnc or any flavoring liked
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