Fish Stock

Name: Fish Stock
Ingredients: the bones and trimmings of any fish; small piece of turnip; small piece of carrot; the white part of a leek; a sprig of parsley; a few peppercorns; a few cloves; a blade of mace; Cover with cold water

From The handy dictionary of cookery, 1890

Best used as a base for fish soups.

Presented as published in 1890. 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

66Calories

3 gProtein

15 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories66 kcal

Protein3.1 g

Carbohydrates15 g

Fiber6.8 g

Sugars12 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium74 mg

Potassium805 mg

Calcium108 mg

Iron1 mg

Magnesium35 mg

Phosphorus91 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C38 mg

Vitamin A509 mcg

Vitamin E0.4 mg

Vitamin K41 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate87 mcg

Choline5.5 mg

Caffeine0 mg

Water243 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 44. The excerpt below is the record exactly as published.

Fish Stock. Put into a pan the bones and trimmings of any fish with small piece of turnip and carrot, the white part of a leek, a sprig of parsley, a few peppercorns, cloves, and a blade of mace. Cover with cold water

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