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Water Soupe
From Cookery for every household, 1914
Serves 4
Time to cook: 1.5 to 2 hours. Sufficient for 3 or 4 persons.
Presented as published in 1914. 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
158Calories
28 gProtein
4 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories158 kcal
Protein28 g
Carbohydrates3.5 g
Fiber1.4 g
Sugars0 g
Total Fat3 g
Saturated Fat0.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol104 mg
Sodium761 mg
Potassium400 mg
Calcium53 mg
Iron1.4 mg
Magnesium48 mg
Phosphorus652 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C1.3 mg
Vitamin A9.5 mcg
Vitamin E1.1 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B123.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate4.9 mcg
Choline0.1 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 160. The excerpt below is the record exactly as published.
Water Souehe 2 lbs. fish. Hpts. water. A few parsley roots. A blade of mace. 6 peppercorns. I tea-sp. chopped pars- ley. Salt
Cook this with the app: pantry check, scaling, and the assistant.