nut-freeegg-freesoy-free
Cod Soup
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. 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
93Calories
6 gProtein
6 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories93 kcal
Protein6 g
Carbohydrates5.9 g
Fiber0.4 g
Sugars1.7 g
Total Fat5.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Cholesterol50 mg
Sodium86 mg
Potassium194 mg
Calcium66 mg
Iron4.7 mg
Magnesium21 mg
Phosphorus105 mg
Zinc39 mg
Copper2.9 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A13 mcg
Vitamin E0.9 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B128.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate12 mcg
Choline67 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 20. The excerpt below is the record exactly as published.
Cod Soup. Take the flesh of three moderate-sized cod-fish, cut into rather small pieces and place in a saucepan with three quarts of veal or other white stock. Add a medium-sized onion, a bay leaf and a little parsley, thyme, and marjoram. Let the whole cook steadily for two hours and then press through a fine sieve. Add a thickening of flour and butter, flavor with pepper and salt to taste, and next add a glass of white wine and a dozen bearded oysters
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