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Raised Pork Pie (Patd de Pore)
From Cookery for every household, 1914
Serves 1
Time to cook, 1 hour. Sufficient for 3 or 4 persons. Probable cost, Is.
Presented as published in 1914. 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
515Calories
46 gProtein
13 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein46 g
Carbohydrates13 g
Fiber0.6 g
Sugars0 g
Total Fat29 g
Saturated Fat9.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol147 mg
Sodium225 mg
Potassium808 mg
Calcium45 mg
Iron2 mg
Magnesium56 mg
Phosphorus477 mg
Zinc4.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C0.4 mg
Vitamin A5.6 mcg
Vitamin E0.4 mg
Vitamin K6 mcg
Vitamin B61.4 mg
Vitamin B121.5 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate10 mcg
Choline115 mg
Caffeine0 mg
Water164 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 550. The excerpt below is the record exactly as published.
Raised Pork Pie (Patd de Pore) f lb. fresh pork. \ tea-sp. powdered sage. 1 dessert-sp. chopped onion. Pepper and salt. A little stock. Raised pie crust
Cook this with the app: pantry check, scaling, and the assistant.