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Lamb Pie
From Cassell's dictionary of cookery, 1892
Serves 1
Lamb pie is usually eaten cold. 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
191Calories
2 gProtein
28 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories191 kcal
Protein1.6 g
Carbohydrates28 g
Fiber0.7 g
Sugars12 g
Total Fat8 g
Saturated Fat2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium142 mg
Potassium35 mg
Calcium14 mg
Iron0.8 mg
Magnesium6.6 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate18 mcg
Choline4 mg
Caffeine0 mg
Water246 g
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.
half a quarter gf a pint of cold water. Line the edges of the dish with a good crust, cover it with the same, and bake in a moderate ovea. When the pie is sufficiently cooked, pour in a little good stock or meat jelly. Lamb pie
Cook this with the app: pantry check, scaling, and the assistant.