pescatariangluten-freenut-freesoy-free
Pish Princandelles
From Cassell's dictionary of cookery, 1892
Serves 1
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
890Calories
78 gProtein
53 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories890 kcal
Protein78 g
Carbohydrates53 g
Fiber18 g
Sugars3.8 g
Total Fat43 g
Saturated Fat19 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.3 g
Omega-30 g
Cholesterol610 mg
Sodium1979 mg
Potassium1644 mg
Calcium317 mg
Iron9.8 mg
Magnesium219 mg
Phosphorus1686 mg
Zinc4.8 mg
Copper1.2 mg
Manganese1.8 mg
Vitamin D3 mcg
Vitamin C25 mg
Vitamin A705 mcg
Vitamin E11 mg
Vitamin K22 mcg
Vitamin B61.2 mg
Vitamin B128.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)7.8 mg
Folate140 mcg
Choline316 mg
Caffeine0 mg
Water500 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 515. The excerpt below is the record exactly as published.
Pish Pricandelles. — Pour nulk or wine on the crumb of a French roll, enough to soak it. Cut one pound of cooked or raw fish, with- out skin or bone, and a couple of anchovies, into small bits. Season with mace, cayenne, and nutmeg. Beat the yolks of two eggs with the roll, and then add the fish to the puree. Mix a Little cream
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