Americandinner
Chicken Pie
From Royal baker and pastry cook, 1913
Can be baked without bottom crust.
Presented as published in 1913. 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
1178Calories
78 gProtein
15 gCarbs
111 gFat
Full nutrition (34 nutrients)
Calories1178 kcal
Protein78 g
Carbohydrates15 g
Fiber2.6 g
Sugars6.7 g
Total Fat111 g
Saturated Fat28 g
Monounsaturated Fat37 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol710 mg
Sodium392 mg
Potassium1024 mg
Calcium132 mg
Iron5.2 mg
Magnesium96 mg
Phosphorus758 mg
Zinc6.1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D3.6 mcg
Vitamin C17 mg
Vitamin A301 mcg
Vitamin E2.1 mg
Vitamin K6 mcg
Vitamin B61.6 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)24 mg
Folate96 mcg
Choline511 mg
Caffeine0 mg
Water441 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 70. The excerpt below is the record exactly as published.
Chicken Pie. — Take 2 full-grown chickens, or more if small, disjoint them, cut backbone, etc. , small as convenient. Boil them with few slices of salt pork in water enough to cover them, let boil quite tender, then take out breast-bone. After they boil and scum is taken off, put in a little onion cut very fine — not enough to taste distinctly, just enough to flavor a little; rub some parsley very fine when dry, or cut fine when green — this gives pleasant flavor. Season well with pepper and salt, and few ounces good fresh butter. When all is cooked well, have liquid enough to cover chicken, then beat 2 eggs and stir in some sweet cream. Line 5-quart pan with crust made like Royal Baking Powder biscuit
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.