Chicken Pie
From Raleigh recipe book, 1925
Be sure to keep water added for plenty of gravy.
Presented as published in 1925. 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
543Calories
34 gProtein
0 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories543 kcal
Protein34 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat44 g
Saturated Fat14 g
Monounsaturated Fat20 g
Polyunsaturated Fat7.5 g
Cholesterol153 mg
Sodium306 mg
Potassium371 mg
Calcium21 mg
Iron1.7 mg
Magnesium37 mg
Phosphorus298 mg
Zinc2.6 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 B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate11 mcg
Choline101 mg
Caffeine0 mg
Water121 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 13. The excerpt below is the record exactly as published.
CHICKEN PIE 1 spring chicken Butter 1 slice of fat salt pork Water Salt and pepper to taste Pastry
Cook this with the app: pantry check, scaling, and the assistant.