Pandories
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
33Calories
3 gProtein
1 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories33 kcal
Protein3.1 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.2 g
Total Fat2.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Cholesterol10 mg
Sodium30 mg
Potassium57 mg
Calcium1.5 mg
Iron0.3 mg
Magnesium3 mg
Phosphorus26 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.7 mcg
Choline1.4 mg
Caffeine0 mg
Water24 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 5. The excerpt below is the record exactly as published.
Pandories. Potatoes. Canned Corn. Bread and Butter. Pumpkin and Mince Pie. Cheese. Supper— Scalloped Potatoes. Bread and Butter. Cut up Oranges. Cake. Tea. Pandorh-.s.— Chop cold beef very fine, season well with salt and pepper, roll out some pie-crust thin, cut in rounds as large as a saucer, wet the edges with cold water, pot a large tablespoonful of minced beef, moistened with gravy or stock
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