Frenchvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Court-Bouillon
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
This preparation gives boiled fish a better flavor than cooking in clear water.
Presented as published in 1880. 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
23Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories23 kcal
Protein0.6 g
Carbohydrates5.4 g
Fiber1.6 g
Sugars1.8 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2365 mg
Potassium109 mg
Calcium44 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C6.9 mg
Vitamin A84 mcg
Vitamin E0.2 mg
Vitamin K4.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate8 mcg
Choline3.5 mg
Caffeine0 mg
Water671 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 41. The excerpt below is the record exactly as published.
Court-Bouillon . This preparation gives boiled fish a better flavor than cooking in clear water does. Many cooks use wine in it, but there is no necessity for it. Four quarts of water, one onion, one slice of carrot, two cloves, two table-spoonfuls of salt, one teaspoonful of pepper, one table-spoonful of vinegar, the juice of half a lemon and a bouquet of sweet herbs
Cook this with the app: pantry check, scaling, and the assistant.