Fish Pie
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
873Calories
54 gProtein
109 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories873 kcal
Protein54 g
Carbohydrates109 g
Fiber9.2 g
Sugars11 g
Total Fat23 g
Saturated Fat9.2 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat5.2 g
Omega-30.2 g
Cholesterol325 mg
Sodium2332 mg
Potassium1287 mg
Calcium339 mg
Iron7.2 mg
Magnesium123 mg
Phosphorus1089 mg
Zinc3.6 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D1.7 mcg
Vitamin C0.2 mg
Vitamin A208 mcg
Vitamin E2.4 mg
Vitamin K13 mcg
Vitamin B60.6 mg
Vitamin B125.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate153 mcg
Choline199 mg
Caffeine0 mg
Water430 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 44. The excerpt below is the record exactly as published.
Fish Pie. Take some cold cooked fish, cut it into small pieces. Put an egg into boiling water, boil it slowly ten minutes; put it into cold water a few minutes to prevent the white discolouring; remove the shell; cut it into slices. Grease DOMESTIC COOKERY. 75 a pie-dish and put into it a layer of bread crumbs, then a layer of fish, a layer slices of egg, a layer of cold finely mashed potatoes
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