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Pheasant, Game, or Chicken Pie No. 2
From Cookery and housekeeping, 1882
Serves 1
Remove the bone before adding stock.
Presented as published in 1882. 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
135Calories
6 gProtein
18 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories135 kcal
Protein5.5 g
Carbohydrates18 g
Fiber7.2 g
Sugars0.4 g
Total Fat6.9 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol11 mg
Sodium9839 mg
Potassium505 mg
Calcium152 mg
Iron4.1 mg
Magnesium58 mg
Phosphorus81 mg
Zinc0.8 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D0.1 mcg
Vitamin C33 mg
Vitamin A114 mcg
Vitamin E0.5 mg
Vitamin K451 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate42 mcg
Choline14 mg
Caffeine0 mg
Water33 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 98. The excerpt below is the record exactly as published.
Pheasant, Game, or Chicken Pie No. 2. Cut up the birds into neat joints ; break the bones of the legs, and beat the flesh of the legs. Remove the bony parts of the carcass, and put them in a stew- pan, with the usual seasoning, to make stock for the pie. Line the bottom of a deep pie-dish — brown earthen- ware dishes are best— with slices of bacon, lay in the birds, sprinkle with fine herbs, pepper, and salt, and. CHA UD-FROID. 237 if liked, put in some truffles or hard-boiled eggs. Place a layer of paste
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