Souchet of Fish

Name: Souchet of Fish
Ingredients: flounder or sole, or any other kind of white fish; one small onion; half a small turnip; a small carrot

From The paper-bag cookery manual, 1911

Presented as published in 1911. 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

105Calories

3 gProtein

24 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories105 kcal

Protein2.8 g

Carbohydrates24 g

Fiber5.4 g

Sugars12 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium55 mg

Potassium568 mg

Calcium74 mg

Iron0.5 mg

Magnesium28 mg

Phosphorus83 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C31 mg

Vitamin A501 mcg

Vitamin E0.4 mg

Vitamin K8.5 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate76 mcg

Choline14 mg

Caffeine0 mg

Water241 g

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 13. The excerpt below is the record exactly as published.

Souchet of Fish. This can be made of flounder or sole, or an}7 other kind of white fish. If soles are used they must be skinned on both sides. Trim the fish and wipe it thoroughly. Peel one small onion, half a small turnip, a small carrot

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