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Chicken Pie
From Boston Cooking-School cook book, 1896
Serves 1
If Puff Paste is used, bake top separately.
Presented as published in 1896. 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
764Calories
69 gProtein
25 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories764 kcal
Protein69 g
Carbohydrates25 g
Fiber1.1 g
Sugars0.1 g
Total Fat43 g
Saturated Fat13 g
Monounsaturated Fat18 g
Polyunsaturated Fat8.8 g
Cholesterol192 mg
Sodium326 mg
Potassium599 mg
Calcium47 mg
Iron5.1 mg
Magnesium53 mg
Phosphorus415 mg
Zinc6.6 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.9 mg
Vitamin K8.4 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)16 mg
Folate86 mcg
Choline152 mg
Caffeine0 mg
Water360 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 143. The excerpt below is the record exactly as published.
CHICKEN PIE Chicken Stew Plain or Puff Paste (pp. 621, 618) Place small cup in center of baking dish, arrange around it pieces of stewed chicken, removing some of larger bones. Pour on gravy and cool. Cover with pastry
Cook this with the app: pantry check, scaling, and the assistant.