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Leicester Pie
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for six or seven 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
849Calories
54 gProtein
58 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories849 kcal
Protein54 g
Carbohydrates58 g
Fiber0 g
Sugars0 g
Total Fat43 g
Saturated Fat14 g
Monounsaturated Fat17 g
Polyunsaturated Fat4.7 g
Omega-30.1 g
Cholesterol165 mg
Sodium514 mg
Potassium886 mg
Calcium52 mg
Iron5.9 mg
Magnesium73 mg
Phosphorus547 mg
Zinc5.1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D1.6 mcg
Vitamin C0.2 mg
Vitamin A4.5 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B61.5 mg
Vitamin B121.5 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)17 mg
Folate123 mcg
Choline124 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 821. The excerpt below is the record exactly as published.
Leicester Pie. — Take three pounds of pork, fat and lean together. Cut it into pieces two inches long and an inch and a half wide, season these with pepper and salt and powdered sage, and put them aside. Mix a tea-spoonful of salt with a pound of flour. Stir into it -svith a knife four ounces of lard, dis- solved in half a pint of hot water
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