Estimated Nutrition (whole recipe, rough)
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Haddock | 100g cooked | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Apple | 1 medium (182g) | 95 |
| Date | 1 date (24g) medjool | 66 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pie Crust | not in our table | 0 |
| Prune | not in our table | 0 |
| Red Currant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Dough -- for 9 inch pie crust
- 1 1/2 lb Salmon -- cod, haddock or a
- -mixture
- 2 tb Lemon juice
- 2 tb Butter
- 2 ea Pears -- peeled, cored &
- thinly
- -sliced
- 2 ea Apples -- peeled,cored &
- thinly
- -sliced
- 1 c White wine
- 2 tb Lemon juice
- 2 tb Brown sugar
- 5 ea Cubebs:* , thinly crushed
- 1/8 ts Cloves, ground
- 1/8 ts Nutmeg
- 1/4 ts Cinnamon
- 1/2 c Raisins
- 10 ea Prunes -- pitted & minced
- 6 ea Dates -- minced
- 6 ea Figs, dried -- minced
- 3 tb Red currant jelly -- or Damson
- =
Directions
The cubeb,an aromatic pepper commonly used in medieval times, can still be bought in many spice shops."
Preheat the oven to 425F and bake the pie crust for 10 minutes. Let cool. Cut the fish into 1 1/2" chunks,salt lightly ands sprinkle with 2 tbsp lemon juice.
Set aside. Melt the butter in a large, heavy skillet and toss the pear and apple slices in it until they are lightly coated. Combine the wine, lemon juice,
brown sugar, spices and dried fruits, and add to the mixture in the skillet. Cover and simmer about 15 minutes or until the fruit is soft but still firm.
Check the flavoring, and drain off excess liquid.
Paint jelly on the pie crust. Combine fish chunks with
fruit and place the mixture in the crust. Bake at 375F for 15-25 minutes, or until the fish flakes easily.
Preheat the oven to 425F and bake the pie crust for 10 minutes. Let cool. Cut the fish into 1 1/2" chunks,
salt lightly ands sprinkle with 2 tbsp lemon juice.
Set aside. Melt the butter in a large, heavy skillet and toss the pear and apple slices in it until they are lightly coated. Combine the wine, lemon juice,
brown sugar, spices and dried fruits, and add to the mixture in the skillet. Cover and simmer about 15 minutes or until the fruit is soft but still firm.
Check the flavoring, and drain off excess liquid.
Paint jelly on the pie crust. Combine fish chunks with
fruit and place the mixture in the crust. Bake at 375F
for 15-25 minutes, or until the fish flakes easily.