American
Chicken Pie with Sweet Potatoes
From The universal cookery book, 1887
Presented as published in 1887. 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
982Calories
44 gProtein
135 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories982 kcal
Protein44 g
Carbohydrates135 g
Fiber0 g
Sugars47 g
Total Fat29 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium119 mg
Potassium4112 mg
Calcium193 mg
Iron4.6 mg
Magnesium183 mg
Phosphorus536 mg
Zinc4.9 mg
Copper1.5 mg
Manganese3.3 mg
Vitamin D0.3 mcg
Vitamin C118 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K4.1 mcg
Vitamin B61.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)15 mg
Folate10 mcg
Choline101 mg
Caffeine0 mg
Water732 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 29. The excerpt below is the record exactly as published.
CHICKEN PIE WITH SWEET POTATOES. then break the fowls in pieces, and place the por- tions around in the pie. Put in some lumps of but- ter ; then put in the liquid in which the fowls were boiled, until the pan is two-thirds full. It should be seasoned to the taste before putting in, but not have any thickening in, or it will dry away too much. Roll out, and wet the edge where the crust comes together. Make a hole in the top to let out the steam. Bake it moderately. At least two fowls will be necessary for a large pie. — From Peterson ' s Maga- zine. (By per.) Chicken Pie with Sweet Potatoes. Cut up a chicken, and put on to stew ; and after it has boiled a while (skimming it when necessary), add six medium-sized sweet potatoes peeled and cut in halves. Stew until tender, and then place the pieces of chicken and potatoes alternately in a large pie- dish lined with crust made as for biscuit. Season with pepper and salt
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