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Spanish Soup
From The household cook book, 1902
Serves 4
Fish slices may be served separately with fish sauces.
Presented as published in 1902. 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
99Calories
1 gProtein
9 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories99 kcal
Protein1.1 g
Carbohydrates9 g
Fiber2 g
Sugars4.5 g
Total Fat7 g
Saturated Fat0.6 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium180 mg
Calcium27 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A51 mcg
Vitamin E2.8 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate29 mcg
Choline6.4 mg
Caffeine0 mg
Water333 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 33. The excerpt below is the record exactly as published.
SPANISH SOUP.— Slice and shred 2 large onions and fry in 2 tablespoons of salad=oil until the onions are quite yellow; then add a dessert-spoon of Spanish sweet red pepper, a little salt and a quart of good stock, or water; boil together for 3 minutes; then add small slices of any kind of fish most agreeable or convenient
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