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Pish Essence
From Cassell's dictionary of cookery, 1892
Serves 2
To be used as a sauce for fish gravy or fish patties.
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
373Calories
37 gProtein
44 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories373 kcal
Protein37 g
Carbohydrates44 g
Fiber12 g
Sugars13 g
Total Fat7.5 g
Saturated Fat1.9 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol47 mg
Sodium5106 mg
Potassium884 mg
Calcium212 mg
Iron4.4 mg
Magnesium96 mg
Phosphorus320 mg
Zinc1.6 mg
Copper0.6 mg
Manganese3.8 mg
Vitamin D4.1 mcg
Vitamin C25 mg
Vitamin A22 mcg
Vitamin E0.7 mg
Vitamin K25 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate78 mcg
Choline61 mg
Caffeine0 mg
Water331 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 515. The excerpt below is the record exactly as published.
ish, Essence of.— Fry four large onions in rings, then take some soup — maigre, stock, or water. Cut up two solos, two whitings, one carp, a pike, two eels, and put them in the liquid, with the onions, sweet herbs, cloves, mace, allspice, salt, and pepper
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