Raised Pork Pie
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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
2483Calories
122 gProtein
220 gCarbs
121 gFat
Full nutrition (34 nutrients)
Calories2483 kcal
Protein122 g
Carbohydrates220 g
Fiber0.3 g
Sugars0 g
Total Fat121 g
Saturated Fat42 g
Monounsaturated Fat49 g
Polyunsaturated Fat13 g
Omega-30.2 g
Cholesterol362 mg
Sodium2588 mg
Potassium1968 mg
Calcium137 mg
Iron19 mg
Magnesium184 mg
Phosphorus1238 mg
Zinc11 mg
Copper0.8 mg
Manganese2.3 mg
Vitamin D4 mcg
Vitamin C0.5 mg
Vitamin A9.4 mcg
Vitamin E1.2 mg
Vitamin K1.9 mcg
Vitamin B63 mg
Vitamin B122.9 mcg
Thiamin (B1)5.3 mg
Riboflavin (B2)2.3 mg
Niacin (B3)44 mg
Folate458 mcg
Choline265 mg
Caffeine0 mg
Water489 g
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 13. The excerpt below is the record exactly as published.
Lbs. Pork. J Nutmeg (Grated). 1 Teaspoonful Marjoram. 2 Teaspoonfuls Salt. J Lb. Bread Crumbs. 6 Sage Leaves. | Teaspoonful Lemon Thyme, i Teaspoonful Pepper. defiled. Mince pork very fine ; add bread crumbs and nutmeg ; rub sage leaves very fine; add these with remaining ingredients and mix thoroughly ; make into little cakes ; flour well and fry in good dripping or butter. This may be used as a stuffing for turkeys or fowls. 8i RAISED PORK PIE. Ingredients. i Lb. Pork, i Teaspoonful Salt. 10 Ozs. Flour, i Gill Water. 2 Tablespoonfuls Water. J Teaspoonful Pepper. 2J Ozs. Lard. J Teaspoonful Salt.
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