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Gravy for Fish Pies
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for a little more than a pint of gravy.
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
202Calories
30 gProtein
12 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories202 kcal
Protein30 g
Carbohydrates12 g
Fiber2.1 g
Sugars0.9 g
Total Fat3.6 g
Saturated Fat1 g
Monounsaturated Fat1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol104 mg
Sodium844 mg
Potassium485 mg
Calcium107 mg
Iron2.8 mg
Magnesium60 mg
Phosphorus676 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C19 mg
Vitamin A64 mcg
Vitamin E1.2 mg
Vitamin K205 mcg
Vitamin B60.2 mg
Vitamin B123.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate24 mcg
Choline1.6 mg
Caffeine0 mg
Water391 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 639. The excerpt below is the record exactly as published.
Gravy for Fish Pies, &c.— Take any- common fish that you may have, or can easily obtain, such as eels, flounders, or pike, or a mix- ture of one or two kinds. Cut them into smaLl Ijieces, and put them into a stewpan. To two pounds of fish put a pint and a half of water, a little pepper and salt, two or three bunches of parsley, a sprig of marjoram, and the same of thyme, a blade of mace, and a crust of bread, toasted till brown
Cook this with the app: pantry check, scaling, and the assistant.