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Fish Stock
From The new century cookery book, 1901
Serves 4
Avoid using oily fish for this stock.
Presented as published in 1901. 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
199Calories
30 gProtein
12 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories199 kcal
Protein30 g
Carbohydrates12 g
Fiber3.4 g
Sugars2.2 g
Total Fat3.8 g
Saturated Fat1 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol104 mg
Sodium1072 mg
Potassium477 mg
Calcium88 mg
Iron2 mg
Magnesium62 mg
Phosphorus664 mg
Zinc1 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D0.5 mcg
Vitamin C4.5 mg
Vitamin A9.5 mcg
Vitamin E1.3 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B123.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate13 mcg
Choline3.2 mg
Caffeine0 mg
Water704 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 50. The excerpt below is the record exactly as published.
Fish Stock, for Soupes Maigres. — This can be made of almost any kind of fish, but oily fish should be avoided. Fish broth, as all know, is particularly nourishing, light, and digestible. Thick-skinned fish always makes the best broth. The following is an excellent stock : Take two lbs. fish and fish bones, set it in a pot with two quarts of water, an onion stuck with two cloves, a few peppercorns, mace, and a bouquet
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