dairy-freenut-freeegg-freesoy-free
Pike (Roast)
From Recipes for the million, 1891
Serves 4
Presented as published in 1891. 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
492Calories
4 gProtein
11 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories492 kcal
Protein4 g
Carbohydrates11 g
Fiber0.7 g
Sugars0.9 g
Total Fat48 g
Saturated Fat26 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.9 g
Cholesterol39 mg
Sodium116 mg
Potassium62 mg
Calcium35 mg
Iron0.9 mg
Magnesium8.8 mg
Phosphorus45 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.3 mcg
Vitamin E0.8 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate17 mcg
Choline5 mg
Caffeine0 mg
Water7.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 172. The excerpt below is the record exactly as published.
PIKE (ROAST). — Scale and gut a large pike, and stuff it with bread crumbs, beef suet, thyme, savory, parsley, nutmeg, mace, and salt, mixed with raw eggs. Lard the fish with eel and bacon, put two laths on each side of the pike
Cook this with the app: pantry check, scaling, and the assistant.