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Lamb Pie
From Cassell's dictionary of cookery, 1892
Serves 3
Time to bake, an hour and a half. Sufficient for four or five 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
774Calories
53 gProtein
5 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories774 kcal
Protein53 g
Carbohydrates4.8 g
Fiber0.4 g
Sugars0 g
Total Fat59 g
Saturated Fat25 g
Monounsaturated Fat24 g
Polyunsaturated Fat4.8 g
Omega-30 g
Cholesterol212 mg
Sodium3448 mg
Potassium733 mg
Calcium43 mg
Iron5.2 mg
Magnesium69 mg
Phosphorus507 mg
Zinc11 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A2.1 mcg
Vitamin E0 mg
Vitamin K8.1 mcg
Vitamin B60.4 mg
Vitamin B127.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate60 mcg
Choline0.1 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 803. The excerpt below is the record exactly as published.
Lamb Pie. — A lamb pie may be made either of the neck, breast, or loin of lamb, and of these the breast will be found to be much the best. Take about two pounds of meat, cut it up into neat pieces, and sprinkle over these a dessert-spoonful of salt, a tea-spoonful of white pepper, and a tea-spoonful of finely- minced parsley. Put them in a pie-dish, take out some of the bones to stew down for gravy, and pour over them half a quarter gf a pint of cold water. Line the edges of the dish with a good crust
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