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Chicken Pie
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
Presented as published in 1882. 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
731Calories
63 gProtein
0 gCarbs
62 gFat
Full nutrition (33 nutrients)
Calories731 kcal
Protein63 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat62 g
Saturated Fat15 g
Monounsaturated Fat21 g
Polyunsaturated Fat11 g
Cholesterol286 mg
Sodium239 mg
Potassium645 mg
Calcium39 mg
Iron3.1 mg
Magnesium68 mg
Phosphorus502 mg
Zinc4.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C5.4 mg
Vitamin A139 mcg
Vitamin E1 mg
Vitamin K5.1 mcg
Vitamin B61.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)23 mg
Folate20 mcg
Choline203 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 84. The excerpt below is the record exactly as published.
CHICKEN PIE. Make the crust like baking powder biscuit, only a trifle shorter. Roll a half an inch thick, and line a four-quart pan with it. Have ready 2 small chickens boiled till tender. Place the pieces smoothly in the pan, sprinkle salt and pepper and a little flour over them, and add a few pieces of butter the size of a hazel-nut
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