pescatariannut-freeegg-freesoy-free
Fish Soup
From Cookery for every household, 1914
Serves 3
Vegetables can be added for flavor, but may not be suitable for invalids.
Presented as published in 1914. 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
126Calories
20 gProtein
6 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories126 kcal
Protein20 g
Carbohydrates5.5 g
Fiber0 g
Sugars2 g
Total Fat5.8 g
Saturated Fat0.9 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol85 mg
Sodium526 mg
Potassium310 mg
Calcium79 mg
Iron0.6 mg
Magnesium32 mg
Phosphorus476 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A18 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate7.6 mcg
Choline7.2 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 848. The excerpt below is the record exactly as published.
Fish Soup 1 lb. white fish. 1 pt. cold water. 1 gill milk. \ oz. butter. | oz. flour. A little chopped parsley. Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.