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Cornish Fish Pie
From The household (of the Detroit free press), 1886
Serves 1
Common in Cornwall.
Presented as published in 1886. 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
817Calories
8 gProtein
9 gCarbs
83 gFat
Full nutrition (34 nutrients)
Calories817 kcal
Protein7.8 g
Carbohydrates8.9 g
Fiber0 g
Sugars0 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol253 mg
Sodium139 mg
Potassium269 mg
Calcium154 mg
Iron0.1 mg
Magnesium20 mg
Phosphorus205 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water394 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 404. The excerpt below is the record exactly as published.
CORNISH FISH PIE. In Cornwall almost every kind of fish is put into a pie, well floured over with a little chopped parsley and onions, a little pepper and salt, some broth or water, and a nice short crust over it ; there is a hole left in the crust at the top, and through this hole some cream
Cook this with the app: pantry check, scaling, and the assistant.