nut-freeegg-freesoy-free
Pike to Roast
From Consult me, 1902
Serves 4
Garnish with lemon.
Presented as published in 1902. 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
12Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein2.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol7.9 mg
Sodium113 mg
Potassium41 mg
Calcium14 mg
Iron0.2 mg
Magnesium3.9 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate1.3 mcg
Choline2.6 mg
Caffeine0 mg
Water6.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 383. The excerpt below is the record exactly as published.
IKE, to Roast a. — Gut a large pike, and lard it with eel and bacon ; then take thyme, savory, salt, mace, nutmeg, some crumbs of bread, bee< suet, and parsley, all shred very fine, mix them with raw eggs, and put in the belly of the pike, sew up the belly, dis- solve three anchovies in butter
Cook this with the app: pantry check, scaling, and the assistant.