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Cod Pie, Fresh
From Cassell's dictionary of cookery, 1892
Serves 6
Serves 6.
Presented as published in 1892. 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
288Calories
52 gProtein
5 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories288 kcal
Protein52 g
Carbohydrates5.4 g
Fiber0 g
Sugars1.2 g
Total Fat4.9 g
Saturated Fat1.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.6 g
Cholesterol178 mg
Sodium292 mg
Potassium1249 mg
Calcium154 mg
Iron10 mg
Magnesium109 mg
Phosphorus654 mg
Zinc80 mg
Copper5.8 mg
Manganese0.6 mg
Vitamin D2 mcg
Vitamin C2.3 mg
Vitamin A53 mcg
Vitamin E3.2 mg
Vitamin K2.2 mcg
Vitamin B60.6 mg
Vitamin B1220 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.5 mg
Folate30 mcg
Choline278 mg
Caffeine0 mg
Water362 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 393. The excerpt below is the record exactly as published.
Cod Pie, Fresh. — Take a deep pie-dish, and fill it three-parts with pieces of fresh cod about t^^•o inches square. Season it with salt, cayenne, and grated nutmeg, lay two dozen oysters on the top, and put two or three lumps of butter
Cook this with the app: pantry check, scaling, and the assistant.