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Fish Soup
From Original White House Cookbook, 1887
Serves 4
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
19Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein1.2 g
Carbohydrates3.5 g
Fiber0.6 g
Sugars1.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.9 mg
Sodium29 mg
Potassium67 mg
Calcium17 mg
Iron0.1 mg
Magnesium7.1 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.1 mcg
Choline2.3 mg
Caffeine0 mg
Water275 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 22. The excerpt below is the record exactly as published.
FISH SOUP. Select a large, fine fish, clean it thoroughly, put it over the fire with a sufficient quantity of water, allowing for each pound of fish one quart of water ; add an onion cut fine and a bunch of sweet herbs. When the fish so UPS WIT HO UT ME A T. 45 is cooked, and is quite tasteless, strain all through a colander, return to the fire, add some butter, salt and pepper
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