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Chicken Pot Pie, Country Style
From Cooking for profit, 1886
Serves 1
Old fowls make good pies if stewed for two to three hours.
Presented as published in 1886. 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
573Calories
47 gProtein
42 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories573 kcal
Protein47 g
Carbohydrates42 g
Fiber8.9 g
Sugars18 g
Total Fat26 g
Saturated Fat10 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol140 mg
Sodium9897 mg
Potassium1514 mg
Calcium485 mg
Iron4.1 mg
Magnesium127 mg
Phosphorus683 mg
Zinc5 mg
Copper0.5 mg
Manganese3.4 mg
Vitamin D3.2 mcg
Vitamin C11 mg
Vitamin A90 mcg
Vitamin E0.7 mg
Vitamin K42 mcg
Vitamin B61.5 mg
Vitamin B122.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate34 mcg
Choline142 mg
Caffeine0 mg
Water474 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 299. The excerpt below is the record exactly as published.
Chicken Pot Pie, Country Style. Cut up five fowls in joints and boil in water barely enough to cover, and time according to age. Old fowls make good pies if allowed two or three hours to stew tender. Add a seasoning of sa t pork and onion, parsley, salt and pepper. When done aad milk
Cook this with the app: pantry check, scaling, and the assistant.