Fish Pie, No. 2

Name: Fish Pie, No. 2
Ingredients: Salt fish or cold fish; i teaspoonful melted butter; Mashed potatoes; ^ leacupful milk; Some pepper and salt

From The St. Mungo cookery book, 1904

Presented as published in 1904. 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

32Calories

0 gProtein

0 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories32 kcal

Protein0 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat3.6 g

Saturated Fat2.3 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol9.6 mg

Sodium0.5 mg

Potassium1.1 mg

Calcium1.1 mg

Iron0 mg

Magnesium0.1 mg

Phosphorus1.1 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A31 mcg

Vitamin E0.1 mg

Vitamin K0.3 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.1 mcg

Choline0.8 mg

Caffeine0 mg

Water0.7 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 7. The excerpt below is the record exactly as published.

FISH PIE, No. 2. .Salt fish or cold fi.sh. i teaspoonful melted butter. •Mashed potatoes. ^ leacupful milk. Some pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.