Fish Stock

Name: Fish Stock
Ingredients: each ½ lb. of fish; 1 small onion; 2 cloves; 1 bay leaf; a small sprig of parsley; Cover with cold water

From Fish cookery, 1948

Presented as published in 1948. 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

217Calories

30 gProtein

21 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories217 kcal

Protein30 g

Carbohydrates21 g

Fiber6.1 g

Sugars6.6 g

Total Fat2.4 g

Saturated Fat0.8 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol104 mg

Sodium830 mg

Potassium698 mg

Calcium169 mg

Iron2.3 mg

Magnesium89 mg

Phosphorus700 mg

Zinc1.3 mg

Copper0.3 mg

Manganese6.3 mg

Vitamin D0.5 mcg

Vitamin C14 mg

Vitamin A18 mcg

Vitamin E2 mg

Vitamin K48 mcg

Vitamin B60.4 mg

Vitamin B123.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.8 mg

Folate35 mcg

Choline13 mg

Caffeine0 mg

Water1332 g

As published

This recipe was extracted from Fish cookery (1948) by Great Britain. Ministry of Food, page 8. The excerpt below is the record exactly as published.

Fish Stock ‘Use fish bones, skin, head and other trimmings. Cover with cold water and, to each $ lb. of fish, add 1 small onion, 2 cloves, } bay leaf, and a small sprig of parsley

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