Chicken Pie
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Presented as published in 1906. 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
9243Calories
109 gProtein
787 gCarbs
639 gFat
Full nutrition (33 nutrients)
Calories9243 kcal
Protein109 g
Carbohydrates787 g
Fiber0 g
Sugars0 g
Total Fat639 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium30 mg
Potassium4585 mg
Calcium192 mg
Iron57 mg
Magnesium268 mg
Phosphorus1084 mg
Zinc7.3 mg
Copper1.6 mg
Manganese7.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)9.4 mg
Riboflavin (B2)4.4 mg
Niacin (B3)68 mg
Folate1605 mcg
Choline0 mg
Caffeine0 mg
Water99 g
As published
This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 4. The excerpt below is the record exactly as published.
Chicken Pie. Joint the chickens and boil. Take out all bones but drumsticks, second joints and wings. Make a crust of two quarts of flour, three cups of shortening, two tea- spoons of soda and four of cream of tartar, and milk to make a soft dough
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