dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chicken Pie
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Presented as published in 1901. 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
879Calories
18 gProtein
137 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories879 kcal
Protein18 g
Carbohydrates137 g
Fiber4.7 g
Sugars1.8 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.1 g
Cholesterol26 mg
Sodium369 mg
Potassium1127 mg
Calcium246 mg
Iron9.2 mg
Magnesium86 mg
Phosphorus337 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0.7 mcg
Vitamin C44 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K4.5 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate234 mcg
Choline41 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 18. The excerpt below is the record exactly as published.
Chicken Pie. — Boil chicken until tender (one year old is best) , peel half dozen pota- toes while it is stewing. To make the crust, take one quart of flour, one tablespoonful of baking powder, a little salt, half a teacupful of lard
Cook this with the app: pantry check, scaling, and the assistant.