Rice and Chicken Pie

Name: Rice and Chicken Pie
Ingredients: a pint or more of rice; a teaspoonful of butter; a little milk; two eggs; a little salt; two chickens; some of the gravy

From The housekeeper's companion, 1883

Curry may be added to the chicken if desired.

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

2169Calories

101 gProtein

285 gCarbs

67 gFat

Full nutrition (34 nutrients)

Calories2169 kcal

Protein101 g

Carbohydrates285 g

Fiber4.6 g

Sugars0.8 g

Total Fat67 g

Saturated Fat18 g

Monounsaturated Fat26 g

Polyunsaturated Fat14 g

Omega-30 g

Cholesterol637 mg

Sodium398 mg

Potassium1190 mg

Calcium193 mg

Iron20 mg

Magnesium169 mg

Phosphorus1107 mg

Zinc9.6 mg

Copper1 mg

Manganese4 mg

Vitamin D2.7 mcg

Vitamin C5.4 mg

Vitamin A299 mcg

Vitamin E2.5 mg

Vitamin K5.8 mcg

Vitamin B61.9 mg

Vitamin B121.9 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1 mg

Niacin (B3)38 mg

Folate887 mcg

Choline518 mg

Caffeine0 mg

Water343 g

As published

This recipe was extracted from The housekeeper's companion (1883), page 104. The excerpt below is the record exactly as published.

Rice and Chicken Pie. — Boil a pint or more of rice; stir in a teaspoonf ul of butter, a little milk, two eggs and a little salt. Fricassee two chickens; cover the bottom of a long dish with rice, then a layer of chicken, and so on, until it itt 154 HOUSEHOLD. full; save out some of the gravy

Cook this with the app: pantry check, scaling, and the assistant.