Game Pie

Name: Game Pie
Ingredients: ten ounces of veal; the same of veal fat; cayenne; strips of tongue; ham; hard-boiled yolks of eggs; button mushrooms; pistachio nuts; truffles; pate de foie gras

From Dressed game and poultry à la mode, 1888

Presented as published in 1888. 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

5960Calories

221 gProtein

142 gCarbs

496 gFat

Full nutrition (34 nutrients)

Calories5960 kcal

Protein221 g

Carbohydrates142 g

Fiber21 g

Sugars47 g

Total Fat496 g

Saturated Fat172 g

Monounsaturated Fat177 g

Polyunsaturated Fat17 g

Omega-30.1 g

Cholesterol1093 mg

Sodium4133 mg

Potassium5691 mg

Calcium701 mg

Iron35 mg

Magnesium501 mg

Phosphorus3312 mg

Zinc29 mg

Copper5 mg

Manganese3.5 mg

Vitamin D26 mcg

Vitamin C15 mg

Vitamin A2298 mcg

Vitamin E4.7 mg

Vitamin K8.9 mcg

Vitamin B63.4 mg

Vitamin B1235 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)3.4 mg

Niacin (B3)55 mg

Folate225 mcg

Choline136 mg

Caffeine18 mg

Water716 g

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.

Game Pie. Take ten ounces of veal and the same of veal fat, and chop it very fine, season with pepper, salt, and cayenne. Arrange this as a lining round a china raised pie mould. Fill in with fillets of grouse, pheasant, partridge, and hare, strips of tongue, ham, hard-boiled yolks of eggs, button mushrooms, pis- tachio nuts, truffles, and pate de foie gras

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