gluten-freenut-freesoy-freefish-freeshellfish-free
Mirliton Pie
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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
442Calories
23 gProtein
27 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories442 kcal
Protein23 g
Carbohydrates27 g
Fiber3.4 g
Sugars5.3 g
Total Fat38 g
Saturated Fat12 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol240 mg
Sodium456 mg
Potassium826 mg
Calcium81 mg
Iron4.3 mg
Magnesium46 mg
Phosphorus296 mg
Zinc4.1 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C16 mg
Vitamin A101 mcg
Vitamin E0.6 mg
Vitamin K3.1 mcg
Vitamin B60.6 mg
Vitamin B124.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.1 mg
Folate41 mcg
Choline96 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 242. The excerpt below is the record exactly as published.
1 gill stock. Mince or shred finely the meat, free from fat or skin. Melt the butter, fry the onion a nice colour, stir in the flour and cook a little longer, then add the minced meat, and lastly the stock. Season lightly with pepper and salt, simmer gently for about forty minutes. Dish up, surround the dish with toasted bread sippets, or bread croutons, and serve hot. 820. Bate d la JKirliton (Mirliton Pie). — f lb. cold meat free from bone and gristle ,N f lb. mashed potatoes, ^ medium-sized onion, i gill stock, 1 oz. butter or dripping, 1 tablespoonful currants, 1 egg, salt, pepper, and nutmeg
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