Cold-meat Pies
From True food values and their low costs, 1916
Good made of chicken, lamb, or veal.
Presented as published in 1916. 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
1462Calories
191 gProtein
15 gCarbs
65 gFat
Full nutrition (33 nutrients)
Calories1462 kcal
Protein191 g
Carbohydrates15 g
Fiber2.6 g
Sugars6.4 g
Total Fat65 g
Saturated Fat27 g
Monounsaturated Fat25 g
Polyunsaturated Fat4.8 g
Cholesterol775 mg
Sodium1702 mg
Potassium3416 mg
Calcium196 mg
Iron8.5 mg
Magnesium249 mg
Phosphorus2034 mg
Zinc29 mg
Copper1.1 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin C14 mg
Vitamin A8.4 mcg
Vitamin E2.5 mg
Vitamin K33 mcg
Vitamin B64.2 mg
Vitamin B1213 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)2.6 mg
Niacin (B3)71 mg
Folate152 mcg
Choline60 mg
Caffeine0 mg
Water875 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 39. The excerpt below is the record exactly as published.
Cold-meat Pies Cold-meat pies are easy to prepare. They are very good made of chicken, lamb, or veal, and the latter two may be worth considering from an economical point of view. Take two pounds of veal, previously cooked and cut into neat pieces. Put a layer at the bottom of a deep baking-dish. Sprinkle over these some finely minced onion and parsley, a very little thyme, and some grated celery, salt and pepper, and then a layer of hard- boiled eggs cut into slices. Continue in this way until the materials are used, adding also a few slices of ham cut into small dice. Pour over all a strong gravy
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