Herring Pie
From Fish cookery, 1948
Presented as published in 1948. 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
1217Calories
17 gProtein
156 gCarbs
60 gFat
Full nutrition (33 nutrients)
Calories1217 kcal
Protein17 g
Carbohydrates156 g
Fiber13 g
Sugars25 g
Total Fat60 g
Saturated Fat15 g
Monounsaturated Fat26 g
Polyunsaturated Fat16 g
Cholesterol0 mg
Sodium5612 mg
Potassium1397 mg
Calcium77 mg
Iron7.3 mg
Magnesium95 mg
Phosphorus292 mg
Zinc1.7 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A6.4 mcg
Vitamin E0.7 mg
Vitamin K31 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.4 mg
Folate164 mcg
Choline46 mg
Caffeine0 mg
Water471 g
As published
This recipe was extracted from Fish cookery (1948) by Great Britain. Ministry of Food, page 14. The excerpt below is the record exactly as published.
Herring Pie 8 oz. grated raw potato Pinch of pepper 8 oz. grated raw apple 1 teaspoon lemon substitute 3 oz. chopped onion 4 herrings, cleaned and boned } level teaspoon nutmeg 6 oz. pastry 2 level teaspoons salt
Cook this with the app: pantry check, scaling, and the assistant.