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Pork Pie
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Presented as published in 1901. 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
632Calories
52 gProtein
53 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories632 kcal
Protein52 g
Carbohydrates53 g
Fiber6.3 g
Sugars2.5 g
Total Fat23 g
Saturated Fat7.1 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol147 mg
Sodium140 mg
Potassium2057 mg
Calcium72 mg
Iron4.1 mg
Magnesium121 mg
Phosphorus636 mg
Zinc5.5 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D1.1 mcg
Vitamin C59 mg
Vitamin A4.5 mcg
Vitamin E0.4 mg
Vitamin K6 mcg
Vitamin B62.3 mg
Vitamin B121.5 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)16 mg
Folate47 mcg
Choline151 mg
Caffeine0 mg
Water394 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 28. The excerpt below is the record exactly as published.
Pork Pie. — One pound of pork chopped in small pieces, four good sized potatoes chopped in squares, cover over with water and cook until tender. Cook meat awhile before putting potatoes in. Make a gravy and pour over ; save out some of the gravy to pour over when baked. Make a short dough same as for pies, with a little baking powder
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