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Game, Perigord Pie
From Cassell's dictionary of cookery, 1892
Serves 8
Time: four hours to bake. Sufficient for a dozen 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
338Calories
10 gProtein
4 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories338 kcal
Protein10 g
Carbohydrates4.2 g
Fiber0.3 g
Sugars2.4 g
Total Fat31 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol112 mg
Sodium431 mg
Potassium198 mg
Calcium8.5 mg
Iron2.7 mg
Magnesium13 mg
Phosphorus175 mg
Zinc1.4 mg
Copper1.5 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0.6 mg
Vitamin A8029 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B1224 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.5 mg
Folate3.8 mcg
Choline31 mg
Caffeine0.2 mg
Water47 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 571. The excerpt below is the record exactly as published.
m.e, Perigord. Pie.— This somewhat celebrated pie, composed of partridges and truffles, derives its name from Perigord, a place where truffles are ver\' abundant. To make it, tirst liue the crust of a raised pie with fat bacon ; spread on it a forcemeat made by mincing and pounding liver and seasoning in the following- proportions : — Half a pound of liver (the par- tridge's liver and a little calf's liver may be used) , half a pound of fat bacon, half a povmd of lean ham, two shallots, four ounces of seasoning spices, one or two truffles, and a little jjepper and salt
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