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Pork Pie
From Original White House Cookbook, 1887
Serves 6
Some prefer to cook the meat until partly done before putting into the crust.
Presented as published in 1887. 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
14Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein0.4 g
Carbohydrates3.4 g
Fiber0.6 g
Sugars1.7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium31 mg
Potassium68 mg
Calcium13 mg
Iron0.3 mg
Magnesium5.3 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K69 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline2.4 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 92. The excerpt below is the record exactly as published.
PORK PIE. Make a good plain paste. Take from two and a half to three pounds of the thick ends of a loin of pork, with very little fat on it; cut into very thin slices three inches long by two inches wide; put a layer at the bottom 142 MEATS. of a pie-dish. Wash and chop finely a handful of parsley, also an onion. Sprinkle a small portion of these over the pork, and a little pepper and salt. Add another layer of pork, and over that some more of the season- ing, only be sparing of the nutmeg. Continue this till the dish is full. Now pour into the dish a cupful of stock or water, and a spoonful or two of catsup
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