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Sy-yehdeayeh (Fish Pies)
From Banquets of the nations, 1911
Serves 6
The dough must be quite light.
Presented as published in 1911. 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
52Calories
10 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories52 kcal
Protein9.6 g
Carbohydrates2.3 g
Fiber0.4 g
Sugars1.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol35 mg
Sodium253 mg
Potassium157 mg
Calcium17 mg
Iron0.2 mg
Magnesium15 mg
Phosphorus222 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C1.9 mg
Vitamin A2.3 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate4.8 mcg
Choline1.5 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 241. The excerpt below is the record exactly as published.
Sy-yehdeayeh. (Fish Pies.) Make a little dough as for bread, but moister. Let it rise well, then make into small round cakes rather larger than a tea biscuit, and a quarter of an inch thick. Arrange them in rows in a well-buttered tin. Cut some well-soaked salt fish freed from skin and bones into small bits, and fry it with chopped onions and snowbar seeds till it is half-done. Season with pepper, salt, cinnamon, and lemon juice
Cook this with the app: pantry check, scaling, and the assistant.