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Pork Pie
From Temperance cook book, 1887
Serves 1
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
356Calories
37 gProtein
1 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories356 kcal
Protein37 g
Carbohydrates0.6 g
Fiber0 g
Sugars0.1 g
Total Fat22 g
Saturated Fat6.9 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol294 mg
Sodium100 mg
Potassium605 mg
Calcium49 mg
Iron1.7 mg
Magnesium40 mg
Phosphorus415 mg
Zinc3.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0.2 mg
Vitamin A68 mcg
Vitamin E0.7 mg
Vitamin K0.1 mcg
Vitamin B61.1 mg
Vitamin B121.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.3 mg
Folate27 mcg
Choline226 mg
Caffeine0 mg
Water126 g
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 27. The excerpt below is the record exactly as published.
PORK PIE. Make a crust as for chicken pie. Take the rind and chine-bone from a loin of pork, chop it fine, season with pepper, salt and powdered sage, and fill your pie. Put on the top crust, fasten the edges well, nib the top over with the yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.