gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pork Pie
From A guide to modern cookery, 1909
Serves 3
Presented as published in 1909. 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
598Calories
53 gProtein
44 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories598 kcal
Protein53 g
Carbohydrates44 g
Fiber8.3 g
Sugars2.1 g
Total Fat23 g
Saturated Fat7.1 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol147 mg
Sodium693 mg
Potassium1779 mg
Calcium151 mg
Iron16 mg
Magnesium126 mg
Phosphorus602 mg
Zinc5.6 mg
Copper2.2 mg
Manganese3.1 mg
Vitamin D1.1 mcg
Vitamin C16 mg
Vitamin A4.5 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B62 mg
Vitamin B121.5 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)15 mg
Folate34 mcg
Choline118 mg
Caffeine0 mg
Water417 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 265. The excerpt below is the record exactly as published.
PORK PIE Completely line the bottom and sides of a pie-dish with thin slices of raw ham, and prepare, for a medium-sized dish :—(1) one and one-half Ibs. of fresh pork in collops, seasoned with salt and pepper, and sprinkle with two tablespoonfuls of dry Duxelles (No. 223), a pinch of parsley and another of chopped 458 GUIDE TO MODERN COOKERY sage; (2) one and one-half Ibs. of raw, sliced potatoes, and one large, chopped onion. Garnish the bottom of the dish with a litter of collops; cover with potatoes and onions; spread another litter of collops, and begin again in the same order. Add one-quarter pint of water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.