pescatariannut-freeegg-freesoy-free
Fish Stew
From Consult me, 1902
Serves 6
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
49Calories
3 gProtein
4 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories49 kcal
Protein2.7 g
Carbohydrates3.8 g
Fiber0 g
Sugars3.9 g
Total Fat2.6 g
Saturated Fat1.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol9.7 mg
Sodium33 mg
Potassium123 mg
Calcium102 mg
Iron0 mg
Magnesium10 mg
Phosphorus82 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline14 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 537. The excerpt below is the record exactly as published.
fresh cod, haddock, porgie or black fish ; cut the fish in small pieces, and put into the pot with layers of potatoes pared and quartered. Pour over this a pint of water ; one pint of milk thickened with a little flour, is to be added the last thing before taking up, and with the milk some crackers split, or some soda biscuit
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