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A Common Chicken Pie
From Modern cookery, in all its branches, 1884
Serves 1
Gravy can be added after baking.
Presented as published in 1884. 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
580Calories
51 gProtein
1 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein51 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.6 g
Total Fat40 g
Saturated Fat12 g
Monounsaturated Fat16 g
Polyunsaturated Fat8.4 g
Omega-30.1 g
Cholesterol686 mg
Sodium332 mg
Potassium528 mg
Calcium103 mg
Iron4.2 mg
Magnesium52 mg
Phosphorus547 mg
Zinc4.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C2.7 mg
Vitamin A310 mcg
Vitamin E2.1 mg
Vitamin K3 mcg
Vitamin B60.9 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate81 mcg
Choline542 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 319. The excerpt below is the record exactly as published.
A COMMON CHICKEN PIE. Prepare the fowls as for boiling, cut them down into joints, and season them with salt, white pepper, and nutmeg or pounded mace ; arrange them neatly in a dish bordered with paste, lay amongst them three or four fresh eggs boiled hard, and cut in halves, pour in some cold water
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