Potato and Veal Pie

Name: Potato and Veal Pie
Ingredients: some cold boiled potatoes; some cold veal; bits of butter; add to it water or gravy to moisten it; bake in a quick oven for three-quarters of an hour

From The housekeeper's companion, 1883

Presented as published in 1883. 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

1157Calories

114 gProtein

92 gCarbs

49 gFat

Full nutrition (33 nutrients)

Calories1157 kcal

Protein114 g

Carbohydrates92 g

Fiber16 g

Sugars0 g

Total Fat49 g

Saturated Fat16 g

Monounsaturated Fat15 g

Polyunsaturated Fat2.7 g

Cholesterol427 mg

Sodium1556 mg

Potassium3514 mg

Calcium289 mg

Iron33 mg

Magnesium253 mg

Phosphorus1277 mg

Zinc19 mg

Copper4.7 mg

Manganese6.2 mg

Vitamin D0 mcg

Vitamin C23 mg

Vitamin A0 mcg

Vitamin E1.4 mg

Vitamin K0 mcg

Vitamin B63 mg

Vitamin B126.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.5 mg

Niacin (B3)43 mg

Folate166 mcg

Choline15 mg

Caffeine0 mg

Water904 g

As published

This recipe was extracted from The housekeeper's companion (1883), page 97. The excerpt below is the record exactly as published.

Potato and Veal Pie. — Peel and cut small some cold boiled potatoes; cut some cold veal small; put some of the meat in the bottom of a baking dish, or tin basin, put on a layer of potatoes, sprinkle pepper and salt over and bits of butter; then another layer of meat and potatoes and seasoning, and so con- tinue until the pan is nearly full, then add to it water or gravy to moisten it; cover it with a pie crust, and bake in a quick oven for three-quarters of an hour

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