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Fish Soup
From The national course in home economics, 1917
Serves 2
Mrs. Lucy Carr
Presented as published in 1917. 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
504Calories
5 gProtein
28 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories504 kcal
Protein5.2 g
Carbohydrates28 g
Fiber7.2 g
Sugars6.8 g
Total Fat44 g
Saturated Fat24 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol121 mg
Sodium91 mg
Potassium582 mg
Calcium212 mg
Iron2.6 mg
Magnesium63 mg
Phosphorus135 mg
Zinc1 mg
Copper0.1 mg
Manganese7.7 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A54 mcg
Vitamin E1.2 mg
Vitamin K226 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate51 mcg
Choline15 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 52. The excerpt below is the record exactly as published.
FISH SOUP. Clean and trim any kind of fish — fresh or salt water. Boil the fish with a head of celery, a small quantity of parsley, two onions, a bay-leafv SOUPS. 61 and five cloves. Use water, and cover the saucepan closely. When the contents have boiled one hour, add as much water as will be required to make the soup. Strain and stir in a cup of cream. Season with salt and white pepper
Cook this with the app: pantry check, scaling, and the assistant.