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Pilchard and Leek Pie
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for five or six persons. Time to bake is forty minutes or more.
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
464Calories
15 gProtein
4 gCarbs
44 gFat
Full nutrition (29 nutrients)
Calories464 kcal
Protein15 g
Carbohydrates4.5 g
Fiber5.4 g
Sugars5.7 g
Total Fat44 g
Saturated Fat24 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.5 g
Cholesterol150 mg
Sodium86 mg
Potassium874 mg
Calcium168 mg
Iron1.6 mg
Magnesium52 mg
Phosphorus243 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin K2.8 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)3 mg
Folate1 mcg
Water261 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1219. The excerpt below is the record exactly as published.
Pilchard and Leek Pie (a Devonshire dish). — Trim off the coarser leaves from four or five large leeks. Cut the white part only into equal lengths, and scald these in salted water. Lay them in a pie-dish, the edges of which are lined with plain pastry, put between the layers f om- salted pilchards which have been laid in cold water the previous day to soaki and put on the PIL (573) PIN cover. Bake in a modorato oven. When the pie is done enough, lift up the cover, drain off the gravy, and put in its place a cupful of boil- ing crea
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