pescatariannut-freeegg-freesoy-free
Fish Soup
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Presented as published in 1884. 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
255Calories
23 gProtein
22 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories255 kcal
Protein23 g
Carbohydrates22 g
Fiber2.2 g
Sugars13 g
Total Fat11 g
Saturated Fat4.8 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol89 mg
Sodium1057 mg
Potassium691 mg
Calcium355 mg
Iron1.2 mg
Magnesium63 mg
Phosphorus594 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D2.6 mcg
Vitamin C2.8 mg
Vitamin A83 mcg
Vitamin E0.8 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B123.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.4 mg
Folate14 mcg
Choline46 mg
Caffeine0 mg
Water348 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 93. The excerpt below is the record exactly as published.
Fish Soup. 1 pound any boiled fish, — salmon, 1 tablespoonf ul butter. cod, or halibut. 2 tablespoonfuls flour. 1 quart milk. 1 teaspoonful salt. 1 slice onion. 1 saltspoonful pepper
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