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Pish Pash
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Recipe by a Hindoo Cook of Dr. Playfair's Mother.
Presented as published in 1907. 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
578Calories
12 gProtein
127 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories578 kcal
Protein12 g
Carbohydrates127 g
Fiber3.2 g
Sugars3.4 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium25 mg
Potassium287 mg
Calcium73 mg
Iron6.6 mg
Magnesium50 mg
Phosphorus194 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.4 mg
Folate361 mcg
Choline13 mg
Caffeine0 mg
Water557 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 24. The excerpt below is the record exactly as published.
Pish Pash. Take a fowl or a bit of mutton, boil it in a quart of water till tender, take it out, and add 30ZS. of rice, an onion and a few peppercorns
Cook this with the app: pantry check, scaling, and the assistant.