Water Souchy
From English and French cookery, 1890
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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium57 mg
Potassium19 mg
Calcium57 mg
Iron0 mg
Magnesium19 mg
Phosphorus0 mg
Zinc0 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1891 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 38. The excerpt below is the record exactly as published.
Water Soucby. — Dabs, plaice, flounders, or any freshwater fish, are good for a souchy. Boil the fish in about 2 quarts water ; stand aside the largest, and boil down 1 or 2 to rags in the liquor ; boil in it also some parsley
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