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Game Pie
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Serve hot or cold.
Presented as published in 1885. 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
57Calories
4 gProtein
3 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories57 kcal
Protein3.6 g
Carbohydrates2.7 g
Fiber0.1 g
Sugars0 g
Total Fat3.5 g
Saturated Fat1 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.8 g
Cholesterol10 mg
Sodium37 mg
Potassium34 mg
Calcium2.4 mg
Iron0.5 mg
Magnesium3.6 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A8.1 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate4.7 mcg
Choline5.7 mg
Caffeine0 mg
Water8.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 165. The excerpt below is the record exactly as published.
GAME PIE. Bone a partridge and a quail as directed in the recipe for boning, and make the forcemeat described in the recipe for boned turkey. Make a good pastry according to the recipe for pastry for meat and game pies. Use for the pie such a mould as is shown in the first picture given here, spreading it very thickly with cold butter. Roll out a large round of pastry about half an inch thick
Cook this with the app: pantry check, scaling, and the assistant.