Mutton Pie, Plain
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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
379Calories
8 gProtein
82 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories379 kcal
Protein8.3 g
Carbohydrates82 g
Fiber5.2 g
Sugars0.5 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Sodium1074 mg
Potassium138 mg
Calcium304 mg
Iron32 mg
Magnesium30 mg
Phosphorus75 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.4 mg
Folate140 mcg
Choline12 mg
Water385 g
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 21. The excerpt below is the record exactly as published.
MUTTON PIE, PLAIN. rPAKB the cold mutton that has remained from a former dinner, cut into I thin slices, put into a pudding-dish, and season with pepper and salt. Mix two tablespoonfuls of flour with cold water, then pour on one pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.