Pork Pie

Name: Pork Pie
Ingredients: one pound of lean pork; one pound of flour; a quarter of a pound of lard; half a pint of cold water; six dried sage leaves; one egg; a little pepper and salt

From The girl's own cookery book, 1882

Ensure meat is boned and gravy is reduced to a stiff jelly before adding.

Presented as published in 1882. 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

3594Calories

200 gProtein

354 gCarbs

153 gFat

Full nutrition (34 nutrients)

Calories3594 kcal

Protein200 g

Carbohydrates354 g

Fiber0 g

Sugars0.2 g

Total Fat153 g

Saturated Fat54 g

Monounsaturated Fat64 g

Polyunsaturated Fat17 g

Omega-30.1 g

Cholesterol679 mg

Sodium489 mg

Potassium2568 mg

Calcium212 mg

Iron31 mg

Magnesium243 mg

Phosphorus1773 mg

Zinc16 mg

Copper0.9 mg

Manganese3.5 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E3 mg

Vitamin K0.2 mcg

Vitamin B63.2 mg

Vitamin B124.2 mcg

Thiamin (B1)6.2 mg

Riboflavin (B2)4.2 mg

Niacin (B3)77 mg

Folate763 mcg

Choline635 mg

Caffeine0 mg

Water592 g

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 35. The excerpt below is the record exactly as published.

pork pie, or two small ones. Take one pound of lean pork, one pound of flour, a quarter of a pound of lard, half a pint of cold water, six dried sage leaves, one egg, and a little pepper and salt

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