nut-freeegg-freesoy-free
Cod Soup (Brittany)
From With a saucepan over the sea, 1902
Serves 8
Presented as published in 1902. 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
118Calories
13 gProtein
7 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories118 kcal
Protein13 g
Carbohydrates7.3 g
Fiber0.1 g
Sugars2.5 g
Total Fat4.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Cholesterol41 mg
Sodium774 mg
Potassium833 mg
Calcium79 mg
Iron4.6 mg
Magnesium43 mg
Phosphorus205 mg
Zinc30 mg
Copper2.3 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C4.4 mg
Vitamin A24 mcg
Vitamin E0.8 mg
Vitamin K52 mcg
Vitamin B60.2 mg
Vitamin B126.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4 mg
Folate18 mcg
Choline72 mg
Caffeine0 mg
Water445 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 13. The excerpt below is the record exactly as published.
COD SOUP. (Brittany.) To the flesh of three fine medium-sized cod, add 3 quarts veal stock, parsley, thyme, sweet marjoram, and a bayleaf, also an onion. Cook 2 hours, press through a sieve, add flour blended with butter, salt, pepper, i glass of white wine, and i dozen oysters
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