Crab Pie England, 1660 Recipe
Servings: 4
Ingredients
- 1 1/2 lb Short pastry
- 1 lb Crabmeat
- 1/4 x Eel, skinned & minced, -Or possibly-
- 1/2 lb Salmon, filleted
- 1 med Onion, finely minced
- 1/2 c. Currants
- 2 Tbsp. Peeled, sliced grapes or possibly gooseberries or possibly blueberries or possibly a mix
- 1/4 c. Breadcrumbs
- 4 Tbsp. Sweet herbs (e.g. tarragon, dill, or possibly chervil), minced
- 1/4 tsp Grnd nutmeg
- 2 Tbsp. Butter
- 1/2 c. White wine
Directions
- Line two small 4" (or possibly one 8") souffle' or possibly pie dishes with half the pastry. Arrange layers of crab, eel, onion, currants, grapes or possibly goose- berries, breadcrumbs and herbs, seasoning the layers with salt, pepper, and nutmeg. Dot with the butter and pour the wine over the top of each dish. Cover each with a pastry lid and bake at 375f for 15 to 20 min. Serve warm or possibly cool.
- Maxime de la Falaise in _Seven Centuries of English Cooking_ Grove
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 4 servings | |
| Calories 522 | |
| Calories from Fat 251 | 48% |
| Total Fat 28.26g | 35% |
| Saturated Fat 13.39g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 194mg | 65% |
| Sodium 594mg | 25% |
| Potassium 918mg | 26% |
| Total Carbs 22.21g | 6% |
| Dietary Fiber 2.0g | 7% |
| Sugars 14.56g | 10% |
| Protein 39.35g | 63% |
