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Raised Pies
From Modern cookery, in all its branches, 1884
Serves 6
Ensure the paste is stiff enough to retain its shape.
Presented as published in 1884. 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
76Calories
2 gProtein
16 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories76 kcal
Protein2.3 g
Carbohydrates16 g
Total Fat0.3 g
Sodium0.4 mg
Potassium28 mg
Calcium4 mg
Iron1.2 mg
Magnesium5.6 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin B60 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate33 mcg
Water2.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 321. The excerpt below is the record exactly as published.
RAISED PIES. These may be made of any size, and with any kind of meat, poultry, or game, hut the whole must be entirely free from bone. When the crust is not to be eaten, it is made simply with a few ounces of lard or butter
Cook this with the app: pantry check, scaling, and the assistant.