Cheshire Pork Pie
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
491Calories
34 gProtein
5 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein34 g
Carbohydrates4.8 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat5.3 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol142 mg
Sodium93 mg
Potassium589 mg
Calcium29 mg
Iron1.3 mg
Magnesium39 mg
Phosphorus351 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0.2 mg
Vitamin A3.4 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.3 mg
Folate1.7 mcg
Choline86 mg
Caffeine0 mg
Water324 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 11. The excerpt below is the record exactly as published.
CHESHIRE POKK PIE Skin a loin of pork ; cut into small steaks ; season with salt, nutmeg, and pepper. Make a pie-crust, and fill with a layer of pork, then one of apples, pared and cored, and sugar enough to sweeten it, then another layer of pork ; pour over half a pint of white wine
Cook this with the app: pantry check, scaling, and the assistant.