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Fish Stock
From The new practical housekeeping, 1890
Serves 6
For a richer stock, fry the vegetables and fish before adding the water. Fish stock sours quickly, so do not make long before needed.
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
248Calories
30 gProtein
7 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories248 kcal
Protein30 g
Carbohydrates7.4 g
Fiber1.6 g
Sugars3.3 g
Total Fat10 g
Saturated Fat4.2 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.8 g
Cholesterol124 mg
Sodium153 mg
Potassium625 mg
Calcium52 mg
Iron1.5 mg
Magnesium48 mg
Phosphorus330 mg
Zinc4.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.3 mg
Vitamin A167 mcg
Vitamin E0.5 mg
Vitamin K2.8 mcg
Vitamin B60.7 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate34 mcg
Choline5.2 mg
Caffeine0 mg
Water495 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 512. The excerpt below is the record exactly as published.
Fish Stock for soup is made in the same manner as that of meat : a good rule be- ing two pounds of beef or veal, or if plenty of fisn omit the meat, any kinas of trimmings of White fish, cut up, when preparing them for table : put in two quarts cold water^ skim and add two onions, bunch oi sweet herbs, two carrots
Cook this with the app: pantry check, scaling, and the assistant.