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White Fish Stock

Name: White Fish Stock
Yield: 16 servings
Ingredients: 4 lbs. of trimmings and bones of sole or whiting.; 2 oz. of parsley, root or stalks.; 4 bottle of white wine.; 4 lb. of sliced, blanched onions.

From A guide to modern cookery, 1909

Serves 16

This stock is used for soups and sauces.

Presented as published in 1909. 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

140Calories

22 gProtein

7 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories140 kcal

Protein22 g

Carbohydrates7.4 g

Fiber2.2 g

Sugars3.3 g

Total Fat1.7 g

Saturated Fat0.3 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.5 g

Cholesterol76 mg

Sodium367 mg

Potassium444 mg

Calcium82 mg

Iron1.2 mg

Magnesium34 mg

Phosphorus277 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1.6 mcg

Vitamin C12 mg

Vitamin A64 mcg

Vitamin E0.4 mg

Vitamin K117 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.7 mg

Folate40 mcg

Choline80 mg

Caffeine0 mg

Water208 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 12. The excerpt below is the record exactly as published.

WHITE FISH STOCK Quantities for making Four Quarts. 4 lbs. of trimmings and bones of 2 oz. of parsley, root or stalks. sole or whiting. 4 bottle of white wine. 4 lb. of sliced, blanched onions.

Cook this with the app: pantry check, scaling, and the assistant.