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Dowlet Pie

Name: Dowlet Pie
Yield: 6 servings
Ingredients: three pounds of roast or boiled veal; half a pound of beef suet; three or four well-beaten eggs; part of a small nutmeg, grated; a little allspice; half a pound of well-stoned raisins

From Cassell's dictionary of cookery, 1892

Serves 6

Sufficient for six or seven 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

820Calories

49 gProtein

32 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories820 kcal

Protein49 g

Carbohydrates32 g

Fiber2.6 g

Sugars25 g

Total Fat55 g

Saturated Fat28 g

Monounsaturated Fat19 g

Polyunsaturated Fat2.8 g

Omega-30 g

Cholesterol305 mg

Sodium235 mg

Potassium1051 mg

Calcium80 mg

Iron3.2 mg

Magnesium79 mg

Phosphorus561 mg

Zinc7.6 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D0.5 mcg

Vitamin C1 mg

Vitamin A40 mcg

Vitamin E1.5 mg

Vitamin K2.8 mcg

Vitamin B61.1 mg

Vitamin B123.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)17 mg

Folate47 mcg

Choline80 mg

Caffeine0 mg

Water192 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 469. The excerpt below is the record exactly as published.

Dowlet Pie. — To three pounds of roast or boiled veal, minced, add half a pound of beef suet, and, when shred very fine, three or f our well-beaten eggs, part of a small nutmeg, grated, and a little allspice

Cook this with the app: pantry check, scaling, and the assistant.