Chicken Pie
From The book of plain cooking, 1904
Can be served hot or cold.
Presented as published in 1904. 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
568Calories
46 gProtein
17 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories568 kcal
Protein46 g
Carbohydrates17 g
Fiber11 g
Sugars5.3 g
Total Fat37 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat7 g
Cholesterol501 mg
Sodium249 mg
Potassium607 mg
Calcium203 mg
Iron3.5 mg
Magnesium59 mg
Phosphorus434 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.5 mcg
Vitamin C132 mg
Vitamin A222 mcg
Vitamin E1.8 mg
Vitamin K2.9 mcg
Vitamin B60.9 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate67 mcg
Choline404 mg
Caffeine0 mg
Water268 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 21. The excerpt below is the record exactly as published.
Chicken Pie Chicken pie may be served either hot or cold at any meal. Have the chicken or chickens disjointed, and place in a stewpan or saucepan with water, a bunch of sweet herbs in a muslin bag (so that they may be removed), a little ground mace, a piece of lemon peel, pepper, and salt. When stewed tender place them in a pie-dish with some streaky bacon cut in pieces and some hard boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.