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Chicken Pot Pie

Name: Chicken Pot Pie
Cuisine: American
Ingredients: Two large chickens, jointed; boiled in two quarts of water; a few slices of salt pork; one quart flour; four teaspoons baking powder; one saltspoon salt

From Mother Hubbard's cupboard, 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

2576Calories

118 gProtein

393 gCarbs

59 gFat

Full nutrition (33 nutrients)

Calories2576 kcal

Protein118 g

Carbohydrates393 g

Fiber0 g

Sugars0 g

Total Fat59 g

Saturated Fat15 g

Monounsaturated Fat21 g

Polyunsaturated Fat11 g

Cholesterol255 mg

Sodium2186 mg

Potassium1347 mg

Calcium1233 mg

Iron33 mg

Magnesium226 mg

Phosphorus1430 mg

Zinc8.1 mg

Copper1.1 mg

Manganese3.9 mg

Vitamin D0.7 mcg

Vitamin C5.4 mg

Vitamin A139 mcg

Vitamin E1 mg

Vitamin K5.1 mcg

Vitamin B61.5 mg

Vitamin B121.1 mcg

Thiamin (B1)4.9 mg

Riboflavin (B2)2.6 mg

Niacin (B3)57 mg

Folate823 mcg

Choline203 mg

Caffeine0 mg

Water2165 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 4. The excerpt below is the record exactly as published.

CHICKEN POT PIE. Two large chickens, jointed and boiled in two quarts of water ; add a few slices of salt pork ; season. When nearly cooked, add a crust made of one quart flour, four teaspoons baking powder, one saltspoon salt

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