vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potato Gipsy Pie
From Cassell's dictionary of cookery, 1892
Serves 4
Baking time varies with pie size.
Presented as published in 1892. 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
30Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein0.8 g
Carbohydrates6.9 g
Fiber0.9 g
Sugars0.5 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.2 mg
Potassium165 mg
Calcium7.1 mg
Iron0.3 mg
Magnesium9.6 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate6.3 mcg
Choline4.8 mg
Caffeine0 mg
Water92 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1316. The excerpt below is the record exactly as published.
Potato Gipsy Pie. — Peel and slice thinly as many potatoes as will fill a moderate- sized pie-dish. Put them into it in layers, and ever each layer sprinkle a little salt and pepper, and a very small portion of finely-minced onion. Pour half a cupful of water over the whole, and place little pieces of butter
Cook this with the app: pantry check, scaling, and the assistant.