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Fife Pie
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for 5-6 persons.
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
782Calories
28 gProtein
7 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories782 kcal
Protein28 g
Carbohydrates6.6 g
Fiber0.2 g
Sugars0.6 g
Total Fat65 g
Saturated Fat23 g
Monounsaturated Fat28 g
Polyunsaturated Fat9.8 g
Omega-30.3 g
Cholesterol174 mg
Sodium1185 mg
Potassium418 mg
Calcium24 mg
Iron1.5 mg
Magnesium25 mg
Phosphorus325 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A43 mcg
Vitamin E0.9 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B121.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.2 mg
Folate28 mcg
Choline128 mg
Caffeine0 mg
Water226 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 512. The excerpt below is the record exactly as published.
Fife Pie. — Take a nice young rabbit, skin and cut it into bits. Lay them in cold water to soak. Prepare a forcemeat of the hver, par- boiled and minced, some bread-crumbs, a little fat bacon, and a seasoning of lemon-thyme, minced parsley, nutmeg, pepper, and salt. Moisten with an egg, and make into balls. Cut one pound of bacon into thin slices ; di-ain the meat, sprinkle all with pejiper, salt, and nut- meg, and pack it, with the balls, closely into a dish. Pour in a tea-cupful of good gravy, and a small glass of white wine
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