Fish Stock
From Cookery for busy lives and small incomes, 1890
The vegetables may be used in the soup.
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
1668Calories
178 gProtein
91 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories1668 kcal
Protein178 g
Carbohydrates91 g
Fiber20 g
Sugars46 g
Total Fat63 g
Saturated Fat19 g
Monounsaturated Fat25 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol684 mg
Sodium4795 mg
Potassium4286 mg
Calcium565 mg
Iron4.8 mg
Magnesium354 mg
Phosphorus4177 mg
Zinc6 mg
Copper1 mg
Manganese1.3 mg
Vitamin D5.4 mcg
Vitamin C119 mg
Vitamin A1544 mcg
Vitamin E9.6 mg
Vitamin K26 mcg
Vitamin B62.2 mg
Vitamin B1222 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.4 mg
Niacin (B3)11 mg
Folate293 mcg
Choline122 mg
Caffeine0 mg
Water4928 g
As published
This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 8. The excerpt below is the record exactly as published.
Fish Stock Ingredients. — 3 lbs. of fish trimmings (these can be obtained at a fishmonger’s at a trifling cost, and are excellent for making fish soup), 3 quarts of water, 4 onions, 3 carrots, 2 turnips, a small bunch of herbs — parsley, thyme, and marjoram — STOCKS AND SOUPS 33 a little celery, or a teaspoonful of celery seed tied in muslin, 2 ozs. dripping
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