dairy-freenut-freeegg-freesoy-free
Pish Fried
From Cassell's dictionary of cookery, 1892
Serves 1
Time varies by size and quality.
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
106Calories
6 gProtein
19 gCarbs
0 gFat
Full nutrition (30 nutrients)
Calories106 kcal
Protein5.8 g
Carbohydrates19 g
Total Fat0.5 g
Saturated Fat1.7 g
Monounsaturated Fat16 g
Polyunsaturated Fat6.4 g
Omega-31.9 g
Cholesterol12 mg
Sodium84 mg
Potassium74 mg
Calcium8.5 mg
Iron1.5 mg
Magnesium11 mg
Phosphorus98 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E4.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate40 mcg
Water24 g
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.
floured before being put into the pan of boiling fat. Lard is best, if there be an objection to oil. Shake the pan gently until hot through. If you want the fish to look very nice, dip it into egg, and sprinkle with bread-crumbs before frying. Drain before the fire, and dish on a hot nap- kin. Time, according to size and quality. Flounders, five to ten minutes ; eels, about twenty. Pish, Fried (Jewish fashion). The Jews, like our continental neighbours, use oil for frying. Soyer gives the following excellent recipe for cooking fish
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