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Salmon Pie
From Cassell's dictionary of cookery, 1892
Serves 4
This pie is too rich for delicate stomachs. Sufficient for six or eight persons.
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
598Calories
86 gProtein
3 gCarbs
30 gFat
Full nutrition (32 nutrients)
Calories598 kcal
Protein86 g
Carbohydrates3.3 g
Fiber0.1 g
Sugars0 g
Total Fat30 g
Saturated Fat3.8 g
Monounsaturated Fat8 g
Polyunsaturated Fat9.2 g
Cholesterol365 mg
Sodium743 mg
Potassium1845 mg
Calcium119 mg
Iron3.5 mg
Magnesium126 mg
Phosphorus912 mg
Zinc3.3 mg
Copper1.1 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A41 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B62.8 mg
Vitamin B1212 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)27 mg
Folate89 mcg
Choline0.4 mg
Caffeine0 mg
Water331 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 1678. The excerpt below is the record exactly as published.
Salmon Pie. — Take about three pounds of fresh salmon. Remove the skin, raise the flesh from the bones, and divide it into pieces convenient for serving. Season every piece separately with salt, pepper, and pounded mace. The latter of these must be added sparingly. Shell a pint of shrimps, and pound them with an ounce of butter and a pinch of cayenne. Put the pieces of salmon in a dish, and intersperse the pounded shrimps amongst them. Slake some fish gravy by boiling the skin and bones of the fish in w^ater till the liquor will jelly when cold. Fill the dish -with this, cover it with good pastr}', and bake in a well-heated oven. This pie is too rich for delicate stomachs. Time to bake, one hour.
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