Fish Soup

Name: Fish Soup
Ingredients: 2 lbs. of fish; 2 quarts of water; 3 onions; 1 bunch of parsley; 1 head of celery; 3 cloves; 1 bay leaf; 20 peppercorns; 1 blade of mace; Salt

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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

757Calories

118 gProtein

59 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories757 kcal

Protein118 g

Carbohydrates59 g

Fiber15 g

Sugars19 g

Total Fat6.5 g

Saturated Fat2.1 g

Monounsaturated Fat1 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol417 mg

Sodium3178 mg

Potassium2495 mg

Calcium449 mg

Iron5.7 mg

Magnesium267 mg

Phosphorus2744 mg

Zinc4.1 mg

Copper0.8 mg

Manganese11 mg

Vitamin D1.8 mcg

Vitamin C34 mg

Vitamin A32 mcg

Vitamin E5.9 mg

Vitamin K36 mcg

Vitamin B61.3 mg

Vitamin B1215 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)6.8 mg

Folate92 mcg

Choline34 mg

Caffeine0 mg

Water3119 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 8. The excerpt below is the record exactly as published.

FISH SOUP INGREDIENTS. 2 lbs. of fish 2 quarts of water 3 onions 1 bunch of parsley 1 head of celery 3 cloves 1 bay leaf 20 peppercorns 1 blade of mace Salt

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