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Fish Stock
From Mrs. Maclurcan's cookery book, 1899
Serves 4
Presented as published in 1899. 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
39Calories
2 gProtein
8 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories39 kcal
Protein2.2 g
Carbohydrates7.6 g
Fiber2.6 g
Sugars1.5 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium726 mg
Potassium242 mg
Calcium66 mg
Iron0.9 mg
Magnesium19 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A253 mcg
Vitamin E0.4 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate9.2 mcg
Choline8.7 mg
Caffeine0 mg
Water318 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 6. The excerpt below is the record exactly as published.
FISH STOCK. Fisli for nearly all dishes is better boned before using. It is always economy to do this, as the bones can then be used for stock for fish soup. These soups, although no*; well known, are wholesome and nourishing, and are very easily made. Mode. — After the fillets of fish are cut off as directed for frying fish, take the bones and wash them well, being careful to remove all the black substance that may adhere to them. Break them up ; put into a saucepan with a quart of water to every half pound of bones, and a teaspoonful of salt ; when it boils remove the scum and put in 1 oz. of pepper corns, a bunch of herbs, and 2 carrots
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