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Catfish Soup

Name: Catfish Soup
Yield: 6 servings
Ingredients: Six catfish; one-half pound of salt pork; one quart of sweet milk; two eggs; one head of celery

From Temperance cook book, 1887

Serves 6

Presented as published in 1887. 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

364Calories

7 gProtein

0 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories364 kcal

Protein7.4 g

Carbohydrates0.3 g

Fiber0 g

Sugars0.1 g

Total Fat37 g

Saturated Fat13 g

Monounsaturated Fat17 g

Polyunsaturated Fat4.5 g

Omega-30 g

Cholesterol100 mg

Sodium49 mg

Potassium138 mg

Calcium15 mg

Iron0.4 mg

Magnesium8.6 mg

Phosphorus90 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D1.5 mcg

Vitamin C0 mg

Vitamin A29 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120.8 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate8.2 mcg

Choline55 mg

Caffeine0 mg

Water41 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 9. The excerpt below is the record exactly as published.

CATFISH SOUP. Six catfish, in average weight half a pound apiece, one-half pound of salt pork, one quart of sweet milk, two eggs, one head of cel- ery

Cook this with the app: pantry check, scaling, and the assistant.