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Forcemeat for Baked Pike
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for one pike.
Presented as published in 1892. 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
862Calories
25 gProtein
25 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories862 kcal
Protein25 g
Carbohydrates25 g
Fiber0 g
Sugars0.2 g
Total Fat72 g
Saturated Fat32 g
Monounsaturated Fat23 g
Polyunsaturated Fat8.5 g
Omega-30 g
Cholesterol393 mg
Sodium916 mg
Potassium604 mg
Calcium179 mg
Iron15 mg
Magnesium125 mg
Phosphorus446 mg
Zinc175 mg
Copper8.6 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C7.6 mg
Vitamin A260 mcg
Vitamin E1 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B1232 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.4 mg
Folate86 mcg
Choline149 mg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 529. The excerpt below is the record exactly as published.
Forcemeat for Baked Pike.— Prepare thi-ee ounces of bread-crumbs from a stale loaf, shred two ounces of suet, and mince eight or ten bearded oysters. Put these together into a stewpan, with a flavouring of mace (pounded), 1 salt, and pepper. Moisten with the liquor from the oysters, and six table-spoonfuls of thick cream". Bind with the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.