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Blackbird Pie
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
639Calories
10 gProtein
21 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories639 kcal
Protein9.7 g
Carbohydrates21 g
Fiber0.9 g
Sugars1.6 g
Total Fat62 g
Saturated Fat21 g
Monounsaturated Fat27 g
Polyunsaturated Fat6.6 g
Omega-30.1 g
Cholesterol89 mg
Sodium729 mg
Potassium186 mg
Calcium76 mg
Iron1.7 mg
Magnesium18 mg
Phosphorus177 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate4.8 mcg
Choline0 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 121. The excerpt below is the record exactly as published.
BLACKBIRD PIE.— Take 1 doz. blackbirds, reedbirds or otii- er small game; skin and draw them, cutting off the heads and feet. Put a bit of bread, buttered, peppered, and salted, into the body of each bird; place them in a pudding-dish with thin slices of cold, boil- ed, fat salt pork; add a little cold water, cover them with rich pie crust I inch thick
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