Fish Stock
From Plain cookery recipes, 1908
This stock can be used for fish soup or sauce. If better stock is desired, a haddock or a cod’s head can be used instead of fish trimmings.
Presented as published in 1908. 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
74Calories
2 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories74 kcal
Protein2.1 g
Carbohydrates17 g
Fiber3.2 g
Sugars6.4 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium83 mg
Potassium327 mg
Calcium88 mg
Iron0.7 mg
Magnesium31 mg
Phosphorus56 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water1117 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 3. The excerpt below is the record exactly as published.
Fish Stock. Two pennyworth of fish trim- mings. One onion. A stick of celery. Six white peppercorns. One blade of mace. Salt. One quart of cold water
Cook this with the app: pantry check, scaling, and the assistant.