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Plovers, Pie of

Name: Plovers, Pie of
Yield: 1 servings
Ingredients: three plovers; half a pound of rump steak; a dozen moderate-sized mushrooms; half a pint of good brown gravy; the yolk of a hard-boiled egg

From Cassell's dictionary of cookery, 1892

Serves 1

Sufficient for five or six persons.

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

841Calories

82 gProtein

58 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories841 kcal

Protein82 g

Carbohydrates58 g

Fiber2.2 g

Sugars0.5 g

Total Fat31 g

Saturated Fat9.1 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.3 g

Omega-30.2 g

Cholesterol180 mg

Sodium4773 mg

Potassium1299 mg

Calcium139 mg

Iron8.5 mg

Magnesium101 mg

Phosphorus792 mg

Zinc10 mg

Copper0.6 mg

Manganese0.4 mg

Vitamin D0.5 mcg

Vitamin C0.8 mg

Vitamin A35 mcg

Vitamin E2.2 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B125.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1 mg

Niacin (B3)13 mg

Folate34 mcg

Choline4.3 mg

Caffeine0 mg

Water177 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1241. The excerpt below is the record exactly as published.

Plovers, Pie of. — Pluck, draw, and skin three plovers, and truss them as for roasting. Lay half a pound of rump stealc c\it into convenient-sized pieces at the bottom of a moderate-sized pie-dish, and season these rather highly with pepper and salt. Lay the birds upon them, and beside each bird place the yolk of a hard-boiled egg. Clean a dozen moderate-sized nmshrooms, cut the stalks ofl", and lay them at the top of the pie. Pour in half a pint of good brown gravy

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