gluten-freedairy-freenut-freeegg-freesoy-free

Fische Pastete (Fish Pie)

Name: Fische Pastete (Fish Pie)
Yield: 4 servings
Ingredients: some small, neat shaped fish; well-lined with strips of bacon; a piece of pastry large enough to fold over like a turnover

From The housewife's referee, 1898

Serves 4

Presented as published in 1898. 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

58Calories

1 gProtein

3 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories58 kcal

Protein1.3 g

Carbohydrates2.7 g

Fiber0.1 g

Sugars0 g

Total Fat4.6 g

Saturated Fat1.4 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol4.7 mg

Sodium84 mg

Potassium18 mg

Calcium1 mg

Iron0.2 mg

Magnesium1.7 mg

Phosphorus16 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.8 mcg

Vitamin E0 mg

Vitamin K0.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate3.9 mcg

Choline3.7 mg

Caffeine0 mg

Water3.9 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 74. The excerpt below is the record exactly as published.

Fische Pastete (Fish Pie). — Take some small, neat shaped fish, cut ofi" the heads, split them down the back, remove the large bone, stuff them with force-meat, close them and lay the fish thus prepared in couples, or separately, on a piece of pastry large enough to fold over like a turnover, and well-lined with strips of bacon

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