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Chicken Pie
From The household cook book, 1902
Serves 1
Time: 45 minutes to 1 hour.
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
366Calories
32 gProtein
0 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories366 kcal
Protein32 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium119 mg
Potassium321 mg
Calcium19 mg
Iron1.5 mg
Magnesium34 mg
Phosphorus250 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate10 mcg
Choline101 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 116. The excerpt below is the record exactly as published.
CHICKEN PIE. — Cut the chicken in small pieces as for frying, and stew in just water sufficient to cover it, with a little salt, until the meat begins to separate from the bones; take it out, pick out the bones, and put the meat in a tin pan or large pudding=dish; season the gravy with a little more salt, if needed, and a little white pex)per, then thicken with a little corn^starch; add a lump of butter
Cook this with the app: pantry check, scaling, and the assistant.