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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
618Calories
8 gProtein
58 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories618 kcal
Protein8.2 g
Carbohydrates58 g
Fiber0 g
Sugars0 g
Total Fat54 g
Saturated Fat15 g
Monounsaturated Fat17 g
Polyunsaturated Fat4.2 g
Cholesterol80 mg
Sodium3.4 mg
Potassium106 mg
Calcium17 mg
Iron4.3 mg
Magnesium20 mg
Phosphorus85 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate121 mcg
Choline19 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 109. The excerpt below is the record exactly as published.
Pork Pie—Ingredients—For paste, % Ib. of lard, %4 oz. of butter, i 1 Ib. of flour
Cook this with the app: pantry check, scaling, and the assistant.