pescatariannut-freesoy-freeshellfish-free
Ray Soup
From Cassell's dictionary of cookery, 1892
Serves 4
Time: two hours. Sufficient for five or six persons.
Presented as published in 1892. 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
184Calories
8 gProtein
7 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories184 kcal
Protein7.8 g
Carbohydrates7.4 g
Fiber0.3 g
Sugars0.4 g
Total Fat13 g
Saturated Fat6.7 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol77 mg
Sodium533 mg
Potassium262 mg
Calcium102 mg
Iron0.9 mg
Magnesium8.3 mg
Phosphorus123 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.6 mg
Folate23 mcg
Choline59 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1499. The excerpt below is the record exactly as published.
Ray Soup. — Boil a pound of ray in a quart of fish stock. When it is tender and broken to pieces, strain the liquor through a sieve. Put it back into the saucepan, and let it boil again. Drop into it a spoonful of vermi- celli, and ^-hen this is tender draw the saucepan from the fire for a minute, stir into the soup a quarter of a pint of cream which has been beaten up vdih. the yolk of an e^g, and let it simmer a few minutes longer, but on no account let it boil after the egg is added. Heat a French roll
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