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Pish Maigre, To dress
From Cassell's dictionary of cookery, 1892
Serves 2
Time: from ten to twenty minutes to simmer.
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
73Calories
3 gProtein
16 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories73 kcal
Protein3.4 g
Carbohydrates16 g
Fiber3.1 g
Sugars6.4 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.8 mg
Sodium49 mg
Potassium266 mg
Calcium49 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus82 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A1 mcg
Vitamin E0.1 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate29 mcg
Choline9.3 mg
Caffeine0 mg
Water145 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 517. The excerpt below is the record exactly as published.
Pish Maigre, To dress.— Take boiling water, but only just enough to cover .the fish, and let it simmer steadily till the fish is done, adding a tea-spoonful each of allspice and black pepper, and two middle-sized onions
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