dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
English Pork Pie
From The Henderson cook book, 1914
Serves 30
Recipe attributed to Mrs. P. T. Jones.
Presented as published in 1914. 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
1055Calories
55 gProtein
86 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories1055 kcal
Protein55 g
Carbohydrates86 g
Fiber0.5 g
Sugars0 g
Total Fat53 g
Saturated Fat18 g
Monounsaturated Fat22 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol166 mg
Sodium1584 mg
Potassium906 mg
Calcium65 mg
Iron7.9 mg
Magnesium82 mg
Phosphorus556 mg
Zinc5.1 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D1.8 mcg
Vitamin C0.2 mg
Vitamin A4.7 mcg
Vitamin E0.5 mg
Vitamin K3.1 mcg
Vitamin B61.4 mg
Vitamin B121.4 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1 mg
Niacin (B3)19 mg
Folate178 mcg
Choline123 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 12. The excerpt below is the record exactly as published.
NGLISH PORE: PIE. Fourteen pounds choice pork cut very fine, 4 ounces salt, 2 ounces black pepper; mix thoroughly by adding a cup of flour and pint of water. Pastry for same: 7 pounds sifted flour made up with two pounds lard boiled with cup of water
Cook this with the app: pantry check, scaling, and the assistant.