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Pish, Pickled (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
Ensure scales are not removed.
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
5Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories5.4 kcal
Protein0.8 g
Carbohydrates0.1 g
Fiber0.1 g
Sugars0.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.9 mg
Sodium71 mg
Potassium17 mg
Calcium4.7 mg
Iron0 mg
Magnesium1.5 mg
Phosphorus19 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline0 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 518. The excerpt below is the record exactly as published.
Pish, Pickled (another way).— Make a pickle of boiling water and salt, strong enough to bear an egg. Plunge the fish to be pickled into it. Let the fish be weU cleaned and trimmed, but the scales must not be removed, and there must be only just enough of the pickle to cover it. Be careful not to boU too much. Drain by placing it on a slanting board; and when cold pack it close, and fill the vessel with equal parts of the liquor the salmon or other fish was boUed in, and the best vinegar
Cook this with the app: pantry check, scaling, and the assistant.