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Old Virginia Chicken Pie
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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
648Calories
45 gProtein
38 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories648 kcal
Protein45 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.5 g
Total Fat34 g
Saturated Fat9.9 g
Monounsaturated Fat14 g
Polyunsaturated Fat7.4 g
Omega-30 g
Cholesterol407 mg
Sodium763 mg
Potassium489 mg
Calcium212 mg
Iron19 mg
Magnesium57 mg
Phosphorus432 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.8 mcg
Vitamin C2.7 mg
Vitamin A190 mcg
Vitamin E1.3 mg
Vitamin K2.8 mcg
Vitamin B60.8 mg
Vitamin B121.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)16 mg
Folate109 mcg
Choline328 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 84. The excerpt below is the record exactly as published.
Old Virginia Chicken Pie Line a deep pan with plain biscuit dough. Have two spring chickens cut in pieces ; put in the pan with thin slices of fat bacon, a pint of boiling water, three hard boiled eggs, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.