pescatariannut-freeegg-freesoy-free
Fish and Oyster Pie
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake is from a quarter of an hour to twenty minutes.
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
524Calories
6 gProtein
20 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein5.6 g
Carbohydrates20 g
Fiber1.2 g
Sugars1.8 g
Total Fat48 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.3 g
Omega-30.2 g
Cholesterol130 mg
Sodium235 mg
Potassium96 mg
Calcium71 mg
Iron1.9 mg
Magnesium16 mg
Phosphorus88 mg
Zinc5.4 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A390 mcg
Vitamin E1.5 mg
Vitamin K5.9 mcg
Vitamin B60 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate31 mcg
Choline23 mg
Caffeine0 mg
Water28 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 523. The excerpt below is the record exactly as published.
Fish and Oyster Pie. — Make a season- ing of bread-crumbs, pepper, salt, nutmeg, and parsley chopped fine. Lay any remains of cold fish into a pie-dish ; let them bo neatly cut into scollops, and cleared from all skin and bone ; sprinkle with pepper and salt. Biake a layer of oysters, and cover with the seasoning, FiU up the dish with alternate layers of fish, oysters, and seasoning. Cover with bars of puif paste, and bake, pouring in melted butter dissolved with the liquor of the oysters
Cook this with the app: pantry check, scaling, and the assistant.