gluten-freenut-freeegg-freesoy-free
Pish Fried (Jewish fashion)
From Cassell's dictionary of cookery, 1892
Serves 2
This method improves the fish.
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
613Calories
43 gProtein
0 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories613 kcal
Protein43 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat49 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.4 g
Omega-30.2 g
Cholesterol233 mg
Sodium5011 mg
Potassium1001 mg
Calcium33 mg
Iron0.4 mg
Magnesium54 mg
Phosphorus549 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A433 mcg
Vitamin E2.7 mg
Vitamin K4 mcg
Vitamin B61.2 mg
Vitamin B122.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)15 mg
Folate29 mcg
Choline151 mg
Caffeine0 mg
Water204 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 516. The excerpt below is the record exactly as published.
Pish, Fried (Jewish fashion). The Jews, like our continental neighbours, use oil for frying. Soyer gives the following excellent recipe for cooking fish : — Lay one or more poimds of halibut in a dish, with salt over the top, and water not to cover the fish. Let it stay one hour for the salt to penetrate. Drain and drj' it ; then cut out the bone, and take off the fins. Divide the pieces into slices half an inch thick. Put a quarter of a pound of oil, butter, lard, or dripping
Cook this with the app: pantry check, scaling, and the assistant.