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Cod Pie, Salt
From Cassell's dictionary of cookery, 1892
Serves 4
Serves 3-4.
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
411Calories
23 gProtein
14 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories411 kcal
Protein23 g
Carbohydrates14 g
Fiber1.6 g
Sugars1.5 g
Total Fat29 g
Saturated Fat8.2 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat7.1 g
Cholesterol109 mg
Sodium5136 mg
Potassium926 mg
Calcium87 mg
Iron2.3 mg
Magnesium87 mg
Phosphorus335 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D29 mcg
Vitamin C15 mg
Vitamin A53 mcg
Vitamin E2.7 mg
Vitamin K10 mcg
Vitamin B60.7 mg
Vitamin B1214 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.8 mg
Folate28 mcg
Choline126 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 4 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, Salt. — Soak the cod for twelve hours, and sinmier it for a quarter of an hour. Cut it into pieces about two inches square. Take a deep pie-dish ; place a layer of sliced potatoes half boiled at the bottom of the dish, then a layer of fish, then one of partly -boiled onions sliced. Put a little pepper and poimded mace on each layer, and a lump of butter, but, of course, no salt. Make some good melted butter, and mix with it a little made mustard, a table- spoonful of ketchup, and a tea-spoonful of the essence of anchovies
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