dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pork Pie
From The Ideal cook book, 1899
Serves 6
Presented as published in 1899. 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
1092Calories
23 gProtein
58 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories1092 kcal
Protein23 g
Carbohydrates58 g
Fiber0 g
Sugars0 g
Total Fat84 g
Saturated Fat32 g
Monounsaturated Fat37 g
Polyunsaturated Fat9.3 g
Omega-30 g
Cholesterol121 mg
Sodium43 mg
Potassium364 mg
Calcium27 mg
Iron4.8 mg
Magnesium38 mg
Phosphorus237 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2.3 mcg
Vitamin C0.1 mg
Vitamin A1.5 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.2 mg
Folate122 mcg
Choline76 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 35. The excerpt below is the record exactly as published.
Pork Pie—Ingredients—f Ib. of lard, 1 Ib. of pork (leg or loin), seasoning, I lb. ot flour and an egg, 14 glass of cold water
Cook this with the app: pantry check, scaling, and the assistant.