gluten-freenut-freeegg-freesoy-free
Pike, Stewed in Gravy
From Cassell's dictionary of cookery, 1892
Serves 1
Time to stew: 30 to 40 minutes. Sufficient for four or five persons.
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
442Calories
21 gProtein
21 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories442 kcal
Protein21 g
Carbohydrates21 g
Fiber0.7 g
Sugars1.9 g
Total Fat37 g
Saturated Fat5.1 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol126 mg
Sodium210 mg
Potassium637 mg
Calcium69 mg
Iron3.1 mg
Magnesium47 mg
Phosphorus253 mg
Zinc3.8 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A7 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5 mg
Folate68 mcg
Choline34 mg
Caffeine0 mg
Water460 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1214. The excerpt below is the record exactly as published.
Pike, Stewed in Gravy.— Wash and cleanse a pike, and lard it thickly with bacon. Put it in a stewpan, with an ounce of butter, and with slices of veal and bacon under and over it, cover closely, and let it steam gently ior a quarter of an hour. Pour upon it half a pint of gi-avy and a glass of wine
Cook this with the app: pantry check, scaling, and the assistant.