Chicken Pie
From Household hints, 1881
Lay a paper over the top and leave the oven door ajar if the heat is too great.
Presented as published in 1881. 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
2574Calories
86 gProtein
390 gCarbs
74 gFat
Full nutrition (33 nutrients)
Calories2574 kcal
Protein86 g
Carbohydrates390 g
Fiber0 g
Sugars0 g
Total Fat74 g
Saturated Fat23 g
Monounsaturated Fat29 g
Polyunsaturated Fat10 g
Cholesterol166 mg
Sodium1069 mg
Potassium1005 mg
Calcium636 mg
Iron31 mg
Magnesium170 mg
Phosphorus986 mg
Zinc5.9 mg
Copper0.9 mg
Manganese3.8 mg
Vitamin D1.4 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.8 mg
Vitamin K2.6 mcg
Vitamin B60.9 mg
Vitamin B120.5 mcg
Thiamin (B1)4.8 mg
Riboflavin (B2)2.4 mg
Niacin (B3)45 mg
Folate813 mcg
Choline122 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 10. The excerpt below is the record exactly as published.
Chicken Pie. — Line a deep basin or small pan with crust, then put in the chicken, which has been parboiled ; add the water, or a part of it, in which the chicken was cooked ; season with butter, pepper, and salt, and scatter in a little sifted flour ; oysters may be added if you like the flavor. A good recipe for the crust is : To one quart of flour take MEATS, SOUPS, AND FISH. 25 three tablespoonfuls of lard, one cup of sweet milk, two heaping teaspoonfuls of baking powder, a little salt, and enough water added to the milk to wet up the dough
Cook this with the app: pantry check, scaling, and the assistant.