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Pike, Castelaine Style
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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
688Calories
35 gProtein
44 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories688 kcal
Protein35 g
Carbohydrates44 g
Fiber1.9 g
Sugars28 g
Total Fat40 g
Saturated Fat16 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.5 g
Omega-30 g
Cholesterol239 mg
Sodium1112 mg
Potassium792 mg
Calcium404 mg
Iron7.7 mg
Magnesium113 mg
Phosphorus532 mg
Zinc54 mg
Copper5.4 mg
Manganese0.7 mg
Vitamin D1.5 mcg
Vitamin C0.9 mg
Vitamin A265 mcg
Vitamin E3.6 mg
Vitamin K6.3 mcg
Vitamin B60.2 mg
Vitamin B1213 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.9 mg
Folate40 mcg
Choline182 mg
Caffeine8.9 mg
Water301 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 195. The excerpt below is the record exactly as published.
Pike, Castelaine Style). — Pike stuffed with sliced truffles, tongue, and bacon all finely minced, braised, served with white sauce and a garniture of lobster meat, truffles, and oysters
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