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Holland Meat Pie

Name: Holland Meat Pie
Yield: 6 servings
Ingredients: one pound of raised bread dough; two pounds of lean sausage meat; brush with beaten egg; sprinkle with caraway seeds

From The home cook book, 1905

Serves 6

Serve hot or cold.

Presented as published in 1905. 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

644Calories

29 gProtein

38 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories644 kcal

Protein29 g

Carbohydrates38 g

Fiber1.5 g

Sugars4.5 g

Total Fat41 g

Saturated Fat12 g

Monounsaturated Fat15 g

Polyunsaturated Fat6.9 g

Omega-30.2 g

Cholesterol137 mg

Sodium1477 mg

Potassium476 mg

Calcium17 mg

Iron4.4 mg

Magnesium24 mg

Phosphorus218 mg

Zinc3.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A54 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)8.2 mg

Folate6.9 mcg

Choline104 mg

Caffeine0 mg

Water92 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 67. The excerpt below is the record exactly as published.

HOLLAND MEAT PIE Take one pound of raised bread dough and roll it to one- eighth of an inch thick and six inches wide, and just as long as possible without breaking the dough. Then lay along the centre a mixture made of two pounds of lean sausage meat highly seasoned with sage, thyme, and summer savory. Then bring the long edges of the dough over and pinch them to- gether, using water to make them adhere. Pinch the ends together also. Now brush with beaten egg and sprinkle with caraway seeds

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