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Salt Fish Pie
From Cassell's dictionary of cookery, 1892
Serves 4
Mashed potatoes can be used instead of pastry, and onions can be omitted.
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
135Calories
4 gProtein
26 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories135 kcal
Protein3.9 g
Carbohydrates26 g
Fiber3.1 g
Sugars2.5 g
Total Fat2.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol2.9 mg
Sodium60 mg
Potassium546 mg
Calcium24 mg
Iron1.2 mg
Magnesium31 mg
Phosphorus97 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K3.2 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate28 mcg
Choline16 mg
Caffeine0 mg
Water128 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 1698. The excerpt below is the record exactly as published.
Salt Fish Pie.— Soak and boil the fish, and divide the flesh (freed from skin and bone) into neat squares. Take double its quantity in partially-boiled potatoes thinly sliced, together with as many partially-boiled and sliced onions as may be agreeable. Butter a pie-dish thickly, fill it with layers of sliced potato, fish, hard- boiled eggs and onions ; season each layer with pepper and dry mustard, and place little pieces of fresh butter here and there in the pie. Pour over all a little egg sauce, cover with good pastry
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