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Fish Soup No. 2
From The household cook book, 1902
Serves 4
Fry fish cutlets in butter.
Presented as published in 1902. 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
352Calories
30 gProtein
8 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories352 kcal
Protein30 g
Carbohydrates8.5 g
Fiber1.5 g
Sugars2.3 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol165 mg
Sodium783 mg
Potassium547 mg
Calcium104 mg
Iron1.1 mg
Magnesium52 mg
Phosphorus696 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C24 mg
Vitamin A33 mcg
Vitamin E1.2 mg
Vitamin K104 mcg
Vitamin B60.2 mg
Vitamin B123.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate19 mcg
Choline4.4 mg
Caffeine0 mg
Water646 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 33. The excerpt below is the record exactly as published.
FISH SOUP No. 2 — Take a fish that weighs about 2 pounds; cut enough slices for the frying-pan, and put the remainder, with the bones, in the soup=kettle, Muth an onion if liked, a sliced lemon, a bunch of parsley, salt, and white pepper. Simmer together for an hour; strain and return to the kettle, and add ^ pint of cream, and enough hot water to make 3 pints of soup
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