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Meat Pie
From The household cook book, 1902
Serves 1
Time: 30 to 45 minutes.
Presented as published in 1902. 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
731Calories
63 gProtein
0 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories731 kcal
Protein63 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat51 g
Saturated Fat15 g
Monounsaturated Fat21 g
Polyunsaturated Fat11 g
Cholesterol255 mg
Sodium238 mg
Potassium643 mg
Calcium37 mg
Iron3.1 mg
Magnesium68 mg
Phosphorus500 mg
Zinc4.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C5.4 mg
Vitamin A139 mcg
Vitamin E1 mg
Vitamin K5.1 mcg
Vitamin B61.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)23 mg
Folate20 mcg
Choline203 mg
Caffeine0 mg
Water224 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 116. The excerpt below is the record exactly as published.
Meat Pies. — If the pie is cut and eaten hot, there will be no danger of its being poisonous — if set away to cool, be sure that there is an opening in the center of the crust down to the meat, for the escape of the steam and gases while cooling. The rising of the crust while baking, sometimes closes the opening in it, and the slow cooling, and confined gases, cause it to be unwholesome. This should be especially guarded against with all meat pies. Meat pies are those made entirely of meat and crust, while mince pies are made of minced meat, apples, fruit and spices. MEAT PIE — Take cold turkey, chicken, or any cold meat chop- ped fine; season with salt, pepper and gravy; lay pie^crust around the edge of a platter, and cover the same ; bake a nice brown in the oven. Time, ^ to | hour. PRESSED CHICKEN — Boil 2 or 3 chickens
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