Mutton Pot Pie

Name: Mutton Pot Pie
Ingredients: Take piece of mutton from the neck; stew slowly for two or three hours; two teaspoonfuls of baking powder; a pint of flour; stirring in water until as stiff as biscuit dough

From Manual for army cooks, 1896

Presented as published in 1896. 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

923Calories

27 gProtein

196 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories923 kcal

Protein27 g

Carbohydrates196 g

Fiber0 g

Sugars0 g

Total Fat3.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium945 mg

Potassium343 mg

Calcium569 mg

Iron15 mg

Magnesium69 mg

Phosphorus465 mg

Zinc1.8 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)17 mg

Folate401 mcg

Choline0 mg

Caffeine0 mg

Water25 g

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 46. The excerpt below is the record exactly as published.

MUTTON POT PIE. Take piece of mutton from the neck, cut into small pieces, stew slowly for two or three hours, and season with pepper and salt. Half an hour before serving drop dumplings into the water, made by adding two teaspoonfuls of baking powder to a pint of flour and stirring in water until as stiff as biscuit dough

Cook this with the app: pantry check, scaling, and the assistant.