vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Water Souchy
From Modern cookery, in all its branches, 1884
Serves 2
Use small fish for best results.
Presented as published in 1884. 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
555Calories
19 gProtein
128 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories555 kcal
Protein19 g
Carbohydrates128 g
Fiber48 g
Sugars2.6 g
Total Fat4 g
Saturated Fat1.1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium2773 mg
Potassium260 mg
Calcium504 mg
Iron26 mg
Magnesium172 mg
Phosphorus332 mg
Zinc2.1 mg
Copper1.7 mg
Manganese7.8 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate39 mcg
Choline0 mg
Caffeine0 mg
Water513 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 97. The excerpt below is the record exactly as published.
WATER SOUCHY. (Greenwich Receipt.) This is a very simple and inexpensive dish, much served at the regular fish-dinners for which Greenwich is celebrated, as well as at private tables. It is excellent if well prepared ; and as it may be made with fish of various kinds when they are too small to present a good appearance or to be palatable dressed in any other way, it is also very economical. Flounders, perch, tench, and eels, are said to answer best for water souchy ; but very delicate soles, and several other varieties of small white fish are often used for it with good effect : it is often made also with slices of salmon, or of salmon-peel, freed from the skin. Throw into rather more than sufficient water to just cover the CHAP. II.] PISH. T9 quantity of fish required for table, from half to three quarters of an ounce of salt to the quart, a dozen corns of white pepper, a small bunch of green parsley, and two or three tender parsley roots
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.