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Pish, Marinade for
From Cassell's dictionary of cookery, 1892
Serves 8
Can be reused several times.
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
51Calories
2 gProtein
12 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories51 kcal
Protein1.5 g
Carbohydrates12 g
Fiber2.7 g
Sugars4.9 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium21 mg
Potassium237 mg
Calcium39 mg
Iron0.8 mg
Magnesium17 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A139 mcg
Vitamin E0.3 mg
Vitamin K55 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate26 mcg
Choline8.2 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 8 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, Marinade for. — Fry in butter half a dozen shallots, three middle-sized onions, a couple of carrots, a bunch of parsley, a bundle of sweet herbs, and a clove of garlic. Cut the carrots, shallots, and onions small; pick and mince the herbs. When they have simmered in the butter five or six minutes, pour in any light wine or cider — about three pints — and add a dessert-spoonful of peppercorns, the same of allspice, and two cloves
Cook this with the app: pantry check, scaling, and the assistant.