Fish Court-Bouillon

Name: Fish Court-Bouillon
Ingredients: one large onion, thinly sliced; one tablespoonful of lard; one tablespoonful of flour; one-half can of tomatoes; one large cupful of boiling water; the same of claret; one tablespoonful of butter

From High living, 1904

Presented as published in 1904. 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

592Calories

7 gProtein

67 gCarbs

26 gFat

Full nutrition (33 nutrients)

Calories592 kcal

Protein6.9 g

Carbohydrates67 g

Fiber5.9 g

Sugars8.2 g

Total Fat26 g

Saturated Fat5.6 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat2.1 g

Cholesterol44 mg

Sodium548 mg

Potassium438 mg

Calcium195 mg

Iron17 mg

Magnesium38 mg

Phosphorus102 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.3 mcg

Vitamin C19 mg

Vitamin A25 mcg

Vitamin E0.5 mg

Vitamin K5.3 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5 mg

Folate114 mcg

Choline26 mg

Caffeine0 mg

Water589 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 7. The excerpt below is the record exactly as published.

FISH COURT-BOUILLON — Fry one large onion, thinly sliced, in a table- spoonful of lard. When transparent add one tablespoonful of flour and cook for two minutes ; then add one-half can of tomatoes (or four large, fresh ones), one large cupful of boiling water, the same of claret, one tablespoonful of butter

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