pescatariangluten-freenut-freeegg-freesoy-freeshellfish-free
Fish Soup, with Potatoes
From Cassell's dictionary of cookery, 1892
Serves 8
Time, half an hour. Sufficient for eight persons.
Presented as published in 1892. 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
292Calories
5 gProtein
42 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories292 kcal
Protein5.5 g
Carbohydrates42 g
Fiber5.4 g
Sugars2 g
Total Fat12 g
Saturated Fat6.8 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.1 g
Cholesterol30 mg
Sodium1239 mg
Potassium1006 mg
Calcium53 mg
Iron1.9 mg
Magnesium60 mg
Phosphorus154 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K5.2 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate37 mcg
Choline28 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 522. The excerpt below is the record exactly as published.
Fish Soup, with Potatoes. — Have ready the fish broth, made as directed for fish FIS (214) FLA soup. When strained, grate a numlier of potatoes — foiir pounds of good mealy ones will thicken two quarts of broth — add these with some well-beatem. . eggs and a large cup of cream. Flavour with salt and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.