Fish Soup (White)

Name: Fish Soup (White)
Ingredients: Three pounds of Fish, bones and fins; Three quarts of cold Water; A teaspoonful of Salt; One Leek; One Onion; One Carrot; A good bunch of Parsley or Parsley roots; One Bay-leaf; One sprig of Thyme; Three or four sticks of Celery; Three Cloves; One small blade of Mace; One pint of Milk; One ounce of Fat or Butter; Three teaspoonfuls of Flour

From Artizan recipes, 1896

Do not use herrings or mackerel; ling, conger, hake, or skate are best.

Presented as published in 1896. 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

1210Calories

189 gProtein

59 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories1210 kcal

Protein189 g

Carbohydrates59 g

Fiber12 g

Sugars36 g

Total Fat47 g

Saturated Fat11 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat3.6 g

Omega-30.2 g

Cholesterol751 mg

Sodium7271 mg

Potassium3779 mg

Calcium1095 mg

Iron6.6 mg

Magnesium384 mg

Phosphorus4483 mg

Zinc7.7 mg

Copper0.9 mg

Manganese9.7 mg

Vitamin D7.4 mcg

Vitamin C15 mg

Vitamin A701 mcg

Vitamin E8.7 mg

Vitamin K30 mcg

Vitamin B61.8 mg

Vitamin B1225 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.9 mg

Niacin (B3)11 mg

Folate57 mcg

Choline107 mg

Caffeine0 mg

Water4718 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 27. The excerpt below is the record exactly as published.

Fish Soup (White). Ingredients. Three pounds of Fish, bones and fins. Three quarts of cold Water. A teaspoonful of Salt. One Leek. One Onion. One Carrot. A good bunch of Parsley or Parsley roots. One Bay-leaf. One sprig of Thyme. Three or four sticks of Celery. Three Cloves. One small blade of Mace. One pint of Milk. One ounce of Fat or Butter. Three teaspoonfuls of Flour

Cook this with the app: pantry check, scaling, and the assistant.