pescatariannut-freeegg-freesoy-free
Fish and Oyster Pie
From Cookery for every household, 1914
Serves 3
Time to bake: about 0.5 hour. Sufficient for 5 or 6 persons.
Presented as published in 1914. 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
537Calories
60 gProtein
42 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories537 kcal
Protein60 g
Carbohydrates42 g
Fiber1.5 g
Sugars5.4 g
Total Fat20 g
Saturated Fat3.5 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol220 mg
Sodium603 mg
Potassium1290 mg
Calcium309 mg
Iron14 mg
Magnesium118 mg
Phosphorus872 mg
Zinc96 mg
Copper7.1 mg
Manganese1.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E2.1 mg
Vitamin K5.6 mcg
Vitamin B60.7 mg
Vitamin B1225 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8 mg
Folate96 mcg
Choline168 mg
Caffeine0 mg
Water359 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 553. The excerpt below is the record exactly as published.
Fish and Oyster Pie 1 lb. cooked fish. 1 doz. fresh oysters or half a tin of oysters. 1 gill fish stock or oyster liquor. 1 gill milk. 1 oz. flour. 1 oz. butter. Seasoning. 1 cupful of bread- crumbs. Rough-puff pastry
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