Fish Soup
From Buckmaster's cookery, 1887
Avoid leaving fish in the soup too long to prevent breaking.
Presented as published in 1887. 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
129Calories
4 gProtein
31 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories129 kcal
Protein4.4 g
Carbohydrates31 g
Fiber8.9 g
Sugars6.5 g
Total Fat1 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium50 mg
Potassium658 mg
Calcium164 mg
Iron2.7 mg
Magnesium62 mg
Phosphorus92 mg
Zinc0.6 mg
Copper0.4 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K42 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate33 mcg
Choline12 mg
Caffeine0 mg
Water175 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 52. The excerpt below is the record exactly as published.
FISH SOUP. TO MAKE ONE QUART. Ingredients. I pair of Soles. Celery. Parsley. i Onion. 1. Skin and fillet a pair of soles. 2. Cut out of the fillets with a cutter, pieces the size of a penny. 3. Put the head bones and all the trimmings into a saucepan, with one quart of stock, a large handful of parsley, a piece of celery, one onion stuck with two cloves, a blade of mace, and pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.