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Chicken Pie

Name: Chicken Pie
Cuisine: American
Ingredients: 1 stewed fowl, cut in pieces; 2 cups brown sauce; parsley; rich biscuit crust (2 cups flour)

From Blue Ribbon and Pure Gold cook book, 1905

Presented as published in 1905. 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

2260Calories

112 gProtein

216 gCarbs

104 gFat

Full nutrition (33 nutrients)

Calories2260 kcal

Protein112 g

Carbohydrates216 g

Fiber7 g

Sugars0 g

Total Fat104 g

Saturated Fat7.3 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.5 g

Cholesterol128 mg

Sodium4821 mg

Potassium2314 mg

Calcium149 mg

Iron19 mg

Magnesium204 mg

Phosphorus1093 mg

Zinc9.8 mg

Copper1.2 mg

Manganese2.7 mg

Vitamin D0.3 mcg

Vitamin C87 mg

Vitamin A70 mcg

Vitamin E0.5 mg

Vitamin K2.6 mcg

Vitamin B62.3 mg

Vitamin B120.5 mcg

Thiamin (B1)3.6 mg

Riboflavin (B2)2.2 mg

Niacin (B3)40 mg

Folate589 mcg

Choline101 mg

Caffeine0 mg

Water383 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 25. The excerpt below is the record exactly as published.

Chicken Pie—1 stewed fowl, cut in pieces, 2 cups brown sauce, parsley, rich biscuit crust (2 cups flour)

Cook this with the app: pantry check, scaling, and the assistant.