Pot Pie
From Camp cookery (Milam, for Boy Scouts), 1918
Presented as published in 1918. 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
1394Calories
40 gProtein
306 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1394 kcal
Protein40 g
Carbohydrates306 g
Fiber15 g
Sugars16 g
Total Fat4.4 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3091 mg
Potassium2695 mg
Calcium1215 mg
Iron20 mg
Magnesium205 mg
Phosphorus1003 mg
Zinc3.7 mg
Copper1 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C111 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B61.9 mg
Vitamin B120 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)1.3 mg
Niacin (B3)22 mg
Folate526 mcg
Choline73 mg
Caffeine0 mg
Water649 g
As published
This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 24. The excerpt below is the record exactly as published.
Pot Pie Fill a Dutch oven or kettle two-thirds full with fresh mutton or beef, and cook until tender. Add three or four potatoes, peeled and sliced, and two onions cut in small pieces. Return to the fire and cook until the vege- tables are half done, ' then spread a dough over the top made of the following ingredients: 2 cups flour 4 teaspoons baking powder Y2 teaspoon salt 5 tablespoons fat Water or condensed milk to make a soft dough
Cook this with the app: pantry check, scaling, and the assistant.