Canadian Pie
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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
1371Calories
65 gProtein
180 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories1371 kcal
Protein65 g
Carbohydrates180 g
Fiber17 g
Sugars15 g
Total Fat44 g
Saturated Fat18 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol197 mg
Sodium3136 mg
Potassium2036 mg
Calcium329 mg
Iron15 mg
Magnesium202 mg
Phosphorus753 mg
Zinc10 mg
Copper1.4 mg
Manganese5.4 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A108 mcg
Vitamin E1.7 mg
Vitamin K66 mcg
Vitamin B61.2 mg
Vitamin B128.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)19 mg
Folate168 mcg
Choline31 mg
Caffeine0 mg
Water393 g
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 18. The excerpt below is the record exactly as published.
J Teaspoonful Salt. Curry Powder. Pepper. Method. Mix ingredients well together ; grease a plain mould ; put in mixture, and steam for one hour. io6 COLD MEAT WITH RICE IN MOULD. Ingredients. | Lb. Cold Meat. 3 Ozs. Boiled Rice. 2 Tablespoonfuls Gravy. 3 Eggs. i Onion. i Teaspoonful Chopped Parsley. Salt and Pepper to taste. Method. Mince meat finely ; peel, scald and mince onion ; mix all the ingredients, binding with the egg and gravy ; pour mixture into a buttered basin, and steam for one hour ; thicken some stock with butter and flour ; add one teaspoonful any good table sauce ; turn out the shape, and pour the gravy round. i©7 higrec’lents. | Lb. Cold Meat. 2 Large Tomatoes, i Teaspoonful Salt. CANADIAN PIE. 2 Tablespoonfuls Stock. 4 Ozs. Macaroni. 3 Ozs. Bread Crumbs. Pepper
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