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Pot-Pie Without Meat
From The Cook County cook book, 1912
Serves 4
A filling dish without meat.
Presented as published in 1912. 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
173Calories
5 gProtein
39 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories173 kcal
Protein4.6 g
Carbohydrates39 g
Fiber4.7 g
Sugars1.8 g
Total Fat2.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol7.9 mg
Sodium28 mg
Potassium962 mg
Calcium42 mg
Iron1.8 mg
Magnesium57 mg
Phosphorus129 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate34 mcg
Choline27 mg
Caffeine0 mg
Water651 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 285. The excerpt below is the record exactly as published.
POT-PIE WITHOUT MEAT.— 6 large potatoes, peeled and cut in thick slices, in 2 qts. of water; boil until done; add salt and pepper, 1 tablespoon butter. Make good biscuit dough
Cook this with the app: pantry check, scaling, and the assistant.