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Chicken Pie, No. I

Name: Chicken Pie, No. I
Yield: 3 servings
Ingredients: two small chickens; One quart of flour; One large table-spoonful of lard; One tea-spoonful of salt; Two tea-spoonfuls of baking powder; Milk to moisten

From The Pattern cook-book, 1890

Serves 3

Add broth to prevent the pie from being too dry.

Presented as published in 1890. 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

948Calories

42 gProtein

134 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories948 kcal

Protein42 g

Carbohydrates134 g

Fiber0 g

Sugars4 g

Total Fat27 g

Saturated Fat8.2 g

Monounsaturated Fat9.7 g

Polyunsaturated Fat4.3 g

Omega-30 g

Cholesterol99 mg

Sodium1205 mg

Potassium567 mg

Calcium321 mg

Iron11 mg

Magnesium78 mg

Phosphorus496 mg

Zinc3 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D1.1 mcg

Vitamin C1.8 mg

Vitamin A73 mcg

Vitamin E0.4 mg

Vitamin K1.7 mcg

Vitamin B60.6 mg

Vitamin B120.8 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1 mg

Niacin (B3)19 mg

Folate274 mcg

Choline85 mg

Caffeine0 mg

Water165 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 96. The excerpt below is the record exactly as published.

CHICKEN PIE, NO. I. Clean, singe and cut up two small chickens, the same as for a fricassee. Place them in a kettle, and add hot water enough to cover. Put the cover on the kettle, and stew slowly until the chicken is tender, adding a little more water, if needed. Take the following for the crust : One quart of flour. One large table-spoonful of lard. One tea-spoonful of salt. Two tea-spoonfuls of baking powder. Milk to moisten

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