Polish Fish Pie

Name: Polish Fish Pie
Ingredients: 4 lb. filleted fish; 2 tablespoons thick white sauce; 1 hard-boiled egg; 1 teaspoon chopped parsley; Pepper; salt; lemon juice; 4 lb. pastry

From The week end novels book of cookery, 1920

Presented as published in 1920. 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

10713Calories

347 gProtein

866 gCarbs

645 gFat

Full nutrition (34 nutrients)

Calories10713 kcal

Protein347 g

Carbohydrates866 g

Fiber31 g

Sugars4.9 g

Total Fat645 g

Saturated Fat161 g

Monounsaturated Fat281 g

Polyunsaturated Fat171 g

Omega-30 g

Cholesterol1023 mg

Sodium16054 mg

Potassium4228 mg

Calcium513 mg

Iron57 mg

Magnesium555 mg

Phosphorus6484 mg

Zinc14 mg

Copper2.2 mg

Manganese8 mg

Vitamin D5.1 mcg

Vitamin C0.2 mg

Vitamin A170 mcg

Vitamin E15 mg

Vitamin K269 mcg

Vitamin B61.8 mg

Vitamin B1230 mcg

Thiamin (B1)7.7 mg

Riboflavin (B2)6.8 mg

Niacin (B3)72 mg

Folate1241 mcg

Choline264 mg

Caffeine0 mg

Water1810 g

As published

This recipe was extracted from The week end novels book of cookery (1920) by Allied Newspapers Limited, page 1. The excerpt below is the record exactly as published.

Polish Fish Pie. 41b. filleted fish 2 tablespoons thick white sauce 1 hard-boiled egg 1 teaspoon chopped parsley Pepper, ‘salt, lemon juice 4lb. pastry

Cook this with the app: pantry check, scaling, and the assistant.