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Salmon Pie

Name: Salmon Pie
Yield: 6 servings
Ingredients: one can of salmon; one pint of oysters; season with salt; season with pepper; bits of butter over; cover the dish with a light paste

From The Toronto Cook Book, 1915

Serves 6

Presented as published in 1915. 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

48Calories

6 gProtein

2 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories48 kcal

Protein5.5 g

Carbohydrates2.2 g

Fiber0 g

Sugars0.5 g

Total Fat1.7 g

Saturated Fat0.4 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.5 g

Cholesterol35 mg

Sodium72 mg

Potassium149 mg

Calcium49 mg

Iron3.8 mg

Magnesium16 mg

Phosphorus89 mg

Zinc33 mg

Copper2.4 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A11 mcg

Vitamin E0.7 mg

Vitamin K0.8 mcg

Vitamin B60.1 mg

Vitamin B127.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate6.8 mcg

Choline54 mg

Caffeine0 mg

Water76 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 128. The excerpt below is the record exactly as published.

Salmon Pie Take one can of salmon and one pint of oysters. Cover the bottom of a baking dish with small pieces of the salmon, season with salt and pepper; then put a layer of oysters, season and put bits of butter over; continue until the dish is full. Pour in the oyster juice and cover the dish with a light paste. SAUCES FOR FISH Drawn Butter Sauce (for Boiled Fish) One pint of boiling water, two tablespoons butter, two tablespoons sifted flour, pepper and salt. Put a saucepan on the fire; put in the butter and flour; mix them with a spoon (wooden one is preferable) into a smooth paste ; pour over very gradually the boiling water, stirring it well in. Boil up once, season, and serve. If an acid taste is desired, add a few drops of vinegar. Pickle Sauce Add to a drawn butter sauce two or more tablespoons of minced pickled cucumbers. Gravy for Baked Fish After the fish is taken from the pan put the pan on the fire and stir into it gradually two tablespoons of blended brown flour. Boil up once, season with pepper

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