Americandinner
Chicken Pot-pie
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
392 gCarbs
59 gFat
Full nutrition (33 nutrients)
Calories2576 kcal
Protein118 g
Carbohydrates392 g
Fiber0 g
Sugars0 g
Total Fat59 g
Saturated Fat15 g
Monounsaturated Fat21 g
Polyunsaturated Fat11 g
Cholesterol255 mg
Sodium1648 mg
Potassium1326 mg
Calcium1439 mg
Iron33 mg
Magnesium209 mg
Phosphorus2802 mg
Zinc8.1 mg
Copper0.9 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
Water274 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 69. The excerpt below is the record exactly as published.
Chicken Pot-pie. — 2 large chickens dis¬ jointed and boiled in 2 quarts water; add a few slices salt pork; season. When nearly cooked, add crust made of 1 quart flour, 4 tea¬ spoons Royal Baking Powder, 1 saltspoon salt
Cook this with the app: pantry check, scaling, and the assistant.