gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
A Pie of Green Corn and Chickens
From Virginia Cookery-book, 1884
Serves 5
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
524Calories
29 gProtein
53 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories524 kcal
Protein29 g
Carbohydrates53 g
Fiber8.7 g
Sugars27 g
Total Fat23 g
Saturated Fat4.4 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat3.3 g
Cholesterol83 mg
Sodium73 mg
Potassium1047 mg
Calcium15 mg
Iron2.3 mg
Magnesium114 mg
Phosphorus422 mg
Zinc3.3 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C1.6 mg
Vitamin A42 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60.9 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate6.1 mcg
Choline61 mg
Caffeine0 mg
Water404 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 51. The excerpt below is the record exactly as published.
e eighteen ears of com and cut off the grains, so as to get the sweet part next the cob ; season them with pepper and salt; have three spring chickens cut into quar- ters and parboiled, with their gizzards and livers, as you would for any other pie ; have a baking-dish ready, cover the bottom of it with com, then put in the chicken, dotted over with pieces of butter; then put in the water in which the chicken was parboiled
Cook this with the app: pantry check, scaling, and the assistant.