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Cheshire Pork Pie
From Mary Jane's cook book, 1916
Serves 3
Mrs. C. F. C.
Presented as published in 1916. 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
644Calories
64 gProtein
14 gCarbs
31 gFat
Full nutrition (32 nutrients)
Calories644 kcal
Protein64 g
Carbohydrates14 g
Fiber0.1 g
Sugars8.4 g
Total Fat31 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.9 g
Cholesterol169 mg
Sodium163 mg
Potassium1097 mg
Calcium13 mg
Iron1.6 mg
Magnesium68 mg
Phosphorus601 mg
Zinc4.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate5.1 mcg
Choline0.5 mg
Caffeine0 mg
Water277 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 97. The excerpt below is the record exactly as published.
CHESHIRE PORK PIE. Loin of pork, 2 pounds. Sugar, 2 tablespoons. Tart apples. White wine, V2 pint. Pepper and salt. Butter. Nutmeg. Pastry
Cook this with the app: pantry check, scaling, and the assistant.