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Pork Pie

Name: Pork Pie
Yield: 6 servings
Ingredients: 3½ lb. of lard; 1 lb. of pork (leg or loin); seasoning; 1 lb. of flour; and an egg; ½ glass of cold water

From The white ribbon cook book, 1894

Serves 6

Presented as published in 1894. 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

1445Calories

24 gProtein

58 gCarbs

123 gFat

Full nutrition (34 nutrients)

Calories1445 kcal

Protein24 g

Carbohydrates58 g

Fiber0 g

Sugars0 g

Total Fat123 g

Saturated Fat47 g

Monounsaturated Fat54 g

Polyunsaturated Fat14 g

Omega-30 g

Cholesterol188 mg

Sodium55 mg

Potassium375 mg

Calcium32 mg

Iron5 mg

Magnesium39 mg

Phosphorus253 mg

Zinc2.3 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D3.4 mcg

Vitamin C0.1 mg

Vitamin A15 mcg

Vitamin E0.9 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B120.6 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)9.2 mg

Folate126 mcg

Choline119 mg

Caffeine0 mg

Water86 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 30. The excerpt below is the record exactly as published.

Pork Pie— 3^ lb. of lard, 1 lb. of pork (leg or loin), seasoning, 1 lb. of flour and an egg, % glass of cold water

Cook this with the app: pantry check, scaling, and the assistant.