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Pish, Jelly for
From Cassell's dictionary of cookery, 1892
Serves 12
Should be laid over the fish roughly.
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
71Calories
3 gProtein
6 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories71 kcal
Protein3.3 g
Carbohydrates5.8 g
Fiber2.1 g
Sugars0.7 g
Total Fat3.8 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol63 mg
Sodium197 mg
Potassium94 mg
Calcium45 mg
Iron1.3 mg
Magnesium18 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C12 mg
Vitamin A29 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate14 mcg
Choline53 mg
Caffeine0 mg
Water275 g
Estimated from matched ingredients across 12 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, Jelly for. — Boil down a skate, cow- heel, or calf's foot, irntU it will jelly. Add three quarts of water, and then a good slice of ham without fat, three blades of mace, part of the rind of a lemon, and a stick of horse-radish. Strain, and when cold, take o£E the fat, and boil the mixture up without stirring, putting in a glass of sherry and four or five eggs
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