Salt Fish Pie
From Household cookery and laundry work, 1882
Can also be cooked on a toaster in front of the fire.
Presented as published in 1882. 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
662Calories
67 gProtein
93 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories662 kcal
Protein67 g
Carbohydrates93 g
Fiber12 g
Sugars10 g
Total Fat2.5 g
Saturated Fat0.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol209 mg
Sodium1573 mg
Potassium2861 mg
Calcium158 mg
Iron5 mg
Magnesium193 mg
Phosphorus1591 mg
Zinc3 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0.9 mcg
Vitamin C100 mg
Vitamin A14 mcg
Vitamin E2.3 mg
Vitamin K9.6 mcg
Vitamin B61.8 mg
Vitamin B127.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.9 mg
Folate96 mcg
Choline64 mg
Caffeine0 mg
Water886 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 10. The excerpt below is the record exactly as published.
Boil about 9 potatoes, and mash them quite smoothly, adding a very little milk to moisten them. Have the fish boiled (the remains of fish previously cooked will do). Put into a small pudding-dish 3 spoonfuls of the mashed potatoes and spread it over the bottom of the dish; then put in the fish, broken up with a fork into flakes ; over that sprinkle a table-spoonful of finely- chopped parsley, and a very small onion chopped up. Then add half a teaspoonful of mustard made with vinegar instead of water, and a few small bits of dripping or butter, and cover all with the remainder of the mashed potatoes, making the top smooth, and SALT FISH PIE. i lb. Fish. Parsley. Onion.. Potatoes. Mustard. Vinegar. Pepper. Dripping,
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