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Sole Pie
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost is 1s. 6d. to 2s. per pair.
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
85Calories
10 gProtein
4 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories85 kcal
Protein10 g
Carbohydrates4.1 g
Fiber0 g
Sugars0.9 g
Total Fat2.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol66 mg
Sodium165 mg
Potassium254 mg
Calcium91 mg
Iron6.9 mg
Magnesium29 mg
Phosphorus177 mg
Zinc59 mg
Copper4.3 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A21 mcg
Vitamin E1.4 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B1213 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate11 mcg
Choline106 mg
Caffeine0 mg
Water144 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 1844. The excerpt below is the record exactly as published.
Sole Pie.— Take a pair of moderate-sized soles, or, if preferred, the remains of fried or boiled soles. Lift the flesh from the bones, and place it in layers in a buttered pie-dish. Be- tween each layer put a dozen fresh or tinned oysters and the liquor; season the fish with pepper, salt, and pounded mace, and lay little pieces of butter here and there upon the top. A dozen oysters will be sufficient for a pound of sole. Cover the dish with good puff paste, and bake in a moderate oven. When done enough, pour into it, through a strainer put into the hole at the to]), as much white sauce as will moisten it
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