nut-freeegg-freesoy-free
Cod Soup (Brittany)
From With a saucepan over the sea, 1902
Serves 6
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
170Calories
18 gProtein
13 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories170 kcal
Protein18 g
Carbohydrates13 g
Fiber0.5 g
Sugars4.2 g
Total Fat2.3 g
Saturated Fat0.7 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.6 g
Cholesterol45 mg
Sodium1030 mg
Potassium1127 mg
Calcium107 mg
Iron6.2 mg
Magnesium59 mg
Phosphorus279 mg
Zinc40 mg
Copper3.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C3.5 mg
Vitamin A18 mcg
Vitamin E1 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B128.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.4 mg
Folate25 mcg
Choline97 mg
Caffeine0 mg
Water610 g
Estimated from matched ingredients across 6 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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