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Fish Pies
From The new practical housekeeping, 1890
Serves 3
If using cold cooked fish, less baking time is required.
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
644Calories
34 gProtein
42 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories644 kcal
Protein34 g
Carbohydrates42 g
Fiber2 g
Sugars7.8 g
Total Fat37 g
Saturated Fat11 g
Monounsaturated Fat14 g
Polyunsaturated Fat7.1 g
Omega-30 g
Cholesterol751 mg
Sodium856 mg
Potassium453 mg
Calcium259 mg
Iron4.6 mg
Magnesium48 mg
Phosphorus487 mg
Zinc3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D5.4 mcg
Vitamin C0.6 mg
Vitamin A406 mcg
Vitamin E2.4 mg
Vitamin K4 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)3.1 mg
Folate138 mcg
Choline605 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 199. The excerpt below is the record exactly as published.
Fish Pies- — Salmon, eels, cod; mackerel, trout, herrings, floun- ders, salt fish, and in short almost any kind of fish are gooa in pies. Large fish must of course be used in slices, small fish must have heads, tails and fins removed, bone them also if possible, and flat fish should be skinned. Line a shallow baking pan or a pie tin with a nice paste, or rich baking powder crust, leaving a good rim, and put the fish in, covered with a rich, highly-seasoned white sauce, or witl^ bits of butter plentifully strewn over, and season with salt, pepper, herbs and spices to taste ; when the white sauce is not used add cream and fine oread-crumbs or cracker dust — and hard-boiled eggs, chopped, if liked
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