Fish Pie
From Hilda's diary of a Cape housekeeper, 1902
Adding hard-boiled eggs mixed with the fish improves the dish.
Presented as published in 1902. 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
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 81. The excerpt below is the record exactly as published.
FISH PIE. PASTRY Oct. open the door for half-an-hour or more after putting it in. Be earefid not to slam the oven-door^ or the cake will go down. I have read somewhere that the way confectioners get a smooth outside to their sponge-cakes is by (after greasing the mould) dusting the inside of the mould with fine sugar and flour in equal quantities, before pouring in the mixture. Fish Pie. — Remains of cold fish. 2 onions fried in dripping. Pepper. Salt. Mustard. I oz. butter. Tomato sauce. Mashed potatoes. Eggs
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