Frenchdinnernut-freeegg-freesoy-freeshellfish-free
Fish Soup (Bouillabaisse)
From The Swedish, French, American cook book, 1918
Serves 6
Presented as published in 1918. 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
90Calories
6 gProtein
9 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories90 kcal
Protein6.1 g
Carbohydrates9.4 g
Fiber0 g
Sugars3.7 g
Total Fat4.7 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol12 mg
Sodium339 mg
Potassium251 mg
Calcium7.7 mg
Iron0.6 mg
Magnesium9.8 mg
Phosphorus66 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate14 mcg
Choline22 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 63. The excerpt below is the record exactly as published.
Fish Soup ( Bouillabaisse ) Take the bones of the fish and some of the meat (cod, halibut, or any kind will do), and add six cups of rich broth, and cook. Put one tablespoon butter in a pan; add one heaping tablespoon flour; then add the liquid, one cup boiling milk. Have some shredded carrots and onions well cooked and add to the broth, stirring all the time. Add some chopped parsley, shredded fish, and, last, some cream
Cook this with the app: pantry check, scaling, and the assistant.