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Fish Pie
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
136Calories
23 gProtein
7 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories136 kcal
Protein23 g
Carbohydrates7.2 g
Fiber0.6 g
Sugars1 g
Total Fat1.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol83 mg
Sodium718 mg
Potassium407 mg
Calcium45 mg
Iron0.5 mg
Magnesium36 mg
Phosphorus529 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C2.3 mg
Vitamin A14 mcg
Vitamin E0.9 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B123 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate3.8 mcg
Choline5 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 103. The excerpt below is the record exactly as published.
Fish Pie. — Line the sides of a buttered baking dish with mashed potato, half an inch thick, and fill the dish three fourths full with any cold fresh fish, either boiled or baked, freed from skin and bones, and pour over the fish enough drawn butter, parsley, or White Sauce No. 4
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