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Fish Curry Soup

Name: Fish Curry Soup
Yield: 6 servings
Ingredients: Four onions; six tomatoes; a bunch of parsley; a small onion; four cloves; three bay-leaves; a wineglassful of white wine; four tablespoonfuls of curry powder; four of flour; about one quart of veal stock

From Harper's cook book encyclopædia, 1902

Serves 6

Any firm-fleshed fish can be used.

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

139Calories

7 gProtein

27 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories139 kcal

Protein7 g

Carbohydrates27 g

Fiber7 g

Sugars9.6 g

Total Fat1.6 g

Saturated Fat0.3 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium337 mg

Potassium877 mg

Calcium102 mg

Iron2.7 mg

Magnesium59 mg

Phosphorus141 mg

Zinc1 mg

Copper0.3 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C32 mg

Vitamin A70 mcg

Vitamin E2 mg

Vitamin K87 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.8 mg

Folate63 mcg

Choline28 mg

Caffeine0 mg

Water388 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 408. The excerpt below is the record exactly as published.

Fish Curry Soup. — Put the fol- lowing ingredients into a saucepan : Four onions, fried in salad oil a light brown ; add six tomatoes cut into slices, a bunch of parsley, thyme, a small onion, four cloves, etc., three bay-leaves, a wineglassful of white wine, pepper and salt ; add four table- spoonfuls of curry powder and four of flour

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