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Baked Veal Pie
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. C. J. Jeffries
Presented as published in 1912. 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
9Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories9 kcal
Protein1.2 g
Carbohydrates0 g
Fiber0 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol5.1 mg
Sodium5.1 mg
Potassium20 mg
Calcium0.9 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus13 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.8 mcg
Water4.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 242. The excerpt below is the record exactly as published.
BAKED VEAL PIE.— Boil veal 1 hr., then place in a deep dish. When laying on the uppercrust wet and flour the undercrust all around. Lay on the uppercrust and press the edge so that the flour and water
Cook this with the app: pantry check, scaling, and the assistant.