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Chicken Pie
From The Pocumtuc housewife, 1897
Presented as published in 1897. 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
9572Calories
141 gProtein
783 gCarbs
665 gFat
Full nutrition (33 nutrients)
Calories9572 kcal
Protein141 g
Carbohydrates783 g
Fiber0.1 g
Sugars0 g
Total Fat665 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium2960 mg
Potassium1691 mg
Calcium1774 mg
Iron61 mg
Magnesium309 mg
Phosphorus1916 mg
Zinc9.5 mg
Copper1.6 mg
Manganese7.6 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B61.3 mg
Vitamin B120.5 mcg
Thiamin (B1)9.5 mg
Riboflavin (B2)4.6 mg
Niacin (B3)79 mg
Folate1615 mcg
Choline101 mg
Caffeine0 mg
Water212 g
As published
This recipe was extracted from The Pocumtuc housewife (1897), page 7. The excerpt below is the record exactly as published.
Chicken Pie. Mrs. Frank Nims. Boil the chickens. Take out all the bones except the drum- sticks, second joints and wings. Line a milk pan with paste, put in the meat, sweeten and season to taste. Cut a large hole in the top crust before cover- ing the pie. Two quarts of flour are sufficient for the paste, stir with it six teaspoons of baking powder, and add three cups of shorten- in
Cook this with the app: pantry check, scaling, and the assistant.