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Dartmouth Pie
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for seven or eight persons.
Presented as published in 1892. 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
1076Calories
24 gProtein
45 gCarbs
95 gFat
Full nutrition (32 nutrients)
Calories1076 kcal
Protein24 g
Carbohydrates45 g
Fiber0 g
Sugars14 g
Total Fat95 g
Saturated Fat46 g
Monounsaturated Fat31 g
Polyunsaturated Fat4 g
Cholesterol144 mg
Sodium77 mg
Potassium511 mg
Calcium55 mg
Iron4.4 mg
Magnesium47 mg
Phosphorus260 mg
Zinc4.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin C103 mg
Vitamin A6.8 mcg
Vitamin E1.6 mg
Vitamin K2.6 mcg
Vitamin B60.2 mg
Vitamin B123 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.2 mg
Folate68 mcg
Choline4 mg
Caffeine0 mg
Water125 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 464. The excerpt below is the record exactly as published.
Dartmouth Pie.— Mince two pounds of mutton, from which all the fat has been cut away, and add to it one pound of finely-slued beef suet, one pound of well-washed currants, four ounces of sugar, and a little salt and nut- meg. Make a paste by boiling two ounces of butter with four ounces of beef suet, and work- ing it into eight omices of flour
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