Fish Pie, No. I

Name: Fish Pie, No. I
Ingredients: ^ lb. cooked fish; lb. bread crumbs; I breakfastcupful of while sauce; 2 teaspoonfuls chopped parsley; Salt; Pepper

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

2248Calories

129 gProtein

346 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories2248 kcal

Protein129 g

Carbohydrates346 g

Fiber21 g

Sugars41 g

Total Fat34 g

Saturated Fat10 g

Monounsaturated Fat7 g

Polyunsaturated Fat10 g

Omega-30 g

Cholesterol164 mg

Sodium3921 mg

Potassium2445 mg

Calcium1224 mg

Iron24 mg

Magnesium303 mg

Phosphorus1802 mg

Zinc9.1 mg

Copper1.5 mg

Manganese4.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A278 mcg

Vitamin E0.6 mg

Vitamin K30 mcg

Vitamin B61.4 mg

Vitamin B128.1 mcg

Thiamin (B1)4.6 mg

Riboflavin (B2)2.4 mg

Niacin (B3)35 mg

Folate548 mcg

Choline66 mg

Caffeine0 mg

Water385 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. I. ^ lb. cooked fish. lb. bread crumbs. I breakfastcupful of while sauce. 2 teaspoonfuls chopped parsley. Salt. Pepper

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