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Pork and Apple Pie
From Cassell's dictionary of cookery, 1892
Serves 4
Use a moderate-sized pie dish.
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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1271. The excerpt below is the record exactly as published.
Pork and Apple Pie.— Cut the pork in thin slices, and season these with pepper, salt, and grated nutmeg. Fill a pie-dish with alternate layers of these, and of apples which have been pared, cored, and sliced. Add a little sugar for sweetening, and as much white wine as will moisten the contents of the dish, and place two or thi-ee good-sized lumps of butte
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