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Common Mutton Pie
From Modern cookery, in all its branches, 1884
Serves 6
Ensure mutton is free from excess fat.
Presented as published in 1884. 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
715Calories
36 gProtein
73 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories715 kcal
Protein36 g
Carbohydrates73 g
Fiber0 g
Sugars0 g
Total Fat30 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol106 mg
Sodium1469 mg
Potassium500 mg
Calcium41 mg
Iron7.7 mg
Magnesium59 mg
Phosphorus347 mg
Zinc6 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B123.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)16 mg
Folate180 mcg
Choline0 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 320. The excerpt below is the record exactly as published.
COMMON MUTTON PIE. A pound and a quarter of flour will make sufficient paste for a moderate-sized pie, and two pounds of mutton freed from the greater portion of the fat will fill it. Butter a dish and line it with about half the paste rolled thin; lay in the mutton evenly, and sprinkle over it three-quarters of an ounce of salt, and from half to a whole teaspoonful of pepper according to the taste ; pour in cold water
Cook this with the app: pantry check, scaling, and the assistant.