Fish Pie
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
464Calories
5 gProtein
20 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories464 kcal
Protein5 g
Carbohydrates20 g
Fiber6.3 g
Sugars0.2 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol121 mg
Sodium29 mg
Potassium446 mg
Calcium182 mg
Iron2.4 mg
Magnesium50 mg
Phosphorus106 mg
Zinc0.6 mg
Copper0.3 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K44 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate4.3 mcg
Choline2.8 mg
Caffeine0 mg
Water71 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 8. The excerpt below is the record exactly as published.
FISH PIE rriAKE two pounds of cod or turbot or haddock, and skin in nice large pieces. Make a good Bechamel sauce, adding a gill of thick cream. Season with pepper and salt. Place the fish in a fireproof dish in layers putting the sauce over each layer. When the dish is full have ready some potatoes, mashed and mixed with cream and seasoned with salt and a little pepper. Cover the top of the dish with this and take a knife and score across as a finish. Put a little butter on the top of the pie and bake for fifteen minutes until it is a nice golden brown. E 21 THE DUDLEY RECIPES SOUCHET OF FISH— SOLE, SLIP OR SALMON O KIN the fish and place in a saute pan, which has been buttered. Season with salt
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