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Fish and Oyster Pie
From Miss Cameron's cookery book, 1898
Serves 2
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
618Calories
27 gProtein
37 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories618 kcal
Protein27 g
Carbohydrates37 g
Fiber0.8 g
Sugars12 g
Total Fat40 g
Saturated Fat10 g
Monounsaturated Fat15 g
Polyunsaturated Fat11 g
Cholesterol135 mg
Sodium1188 mg
Potassium841 mg
Calcium455 mg
Iron15 mg
Magnesium89 mg
Phosphorus531 mg
Zinc119 mg
Copper8.6 mg
Manganese1.1 mg
Vitamin D3 mcg
Vitamin C1.8 mg
Vitamin A364 mcg
Vitamin E3.5 mg
Vitamin K6 mcg
Vitamin B60.2 mg
Vitamin B1227 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.2 mg
Folate49 mcg
Choline231 mg
Caffeine0 mg
Water440 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 15. The excerpt below is the record exactly as published.
Fish and Oyster Pie. Any pieces of cold fish, 12 or more oysters, 1 teaspoonf 1 ^ chopped parsley, i pint white sauce, ma&a -mfti c^stet Hqa***"- MISS CAM K RON'S COOK IS HY BOOK. 43 Remove all bones from tlio fish, and put a layer in a pie dish, them one of oysters, broad crumbs, salt and pepper, and parsley. Repeat till toe dish is full, pour over all the white nauce, and cover either with putt' paste or browned crumbs, and bake ten minutes. Scalloped Scallops. Wash the scallops in salt and water, then boil them gently twenty minutes. Take some scallop shells, and butter them, cut the scallops up in small pieces, and lay some in each shell. Make J pint of ordinary white sauce, add to it 1 teaspoonful chopped parsley
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