Americandinnernut-freesoy-freefish-freeshellfish-free
Chicken Pie
From The household (of the Detroit free press), 1886
Serves 6
Presented as published in 1886. 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
99Calories
5 gProtein
0 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories99 kcal
Protein5.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat8.4 g
Saturated Fat2.9 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.4 g
Cholesterol25 mg
Sodium20 mg
Potassium54 mg
Calcium3.1 mg
Iron0.3 mg
Magnesium5.7 mg
Phosphorus42 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0.5 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate1.7 mcg
Choline19 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 449. The excerpt below is the record exactly as published.
CHICKEN PIE. Cut up the chicken, parboil it, season it in the pot, take up the meat, put in a flour thickening, and scald the gravy; make the crust of sour milk made sweet with soda ; put in a piece of butter or lard the size of an egg; cream is preferable to the sour milk, if you have it. Take a large tin pan, line it with the crust, put in the meat, and pour in the gravy from the pot ; make it nearly full, cover it over the crust, and leave the vent ; bake it in a moderate oven two hours
Cook this with the app: pantry check, scaling, and the assistant.