Savory Pie
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Presented as published in 1890. 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
987Calories
139 gProtein
0 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories987 kcal
Protein139 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat44 g
Saturated Fat17 g
Monounsaturated Fat18 g
Polyunsaturated Fat3.7 g
Cholesterol490 mg
Sodium3819 mg
Potassium2270 mg
Calcium84 mg
Iron5.6 mg
Magnesium150 mg
Phosphorus1447 mg
Zinc19 mg
Copper0.7 mg
Manganese0.2 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.6 mg
Vitamin K0 mcg
Vitamin B63.1 mg
Vitamin B128.1 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)46 mg
Folate68 mcg
Choline192 mg
Caffeine0 mg
Water485 g
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 7. The excerpt below is the record exactly as published.
easoned with salt and pepper. Always regulate the thickness of your crust to the size of the pie.° SEASONING SALT FOR PIES. Mix half a pound of white pepper with a pound of salt, or a pound and a half of salt; use about half an ounce of this mixture to each pound of meat. To each pound of this seasoning salt, may be added half an ounce of mace, nutmeg and cloves mixed, and a quarter of an ounce of sweet basil; thyme and parsley 18 CONFECTIONARY dried and powdered, or each of these mixtures may be prepared and kept separate, to use at discretion. MUTTON PIE. Take off the skin and outside fat of a loin of mutton, cut it into steaks, and proceed as for 13eef-Steak Pie. VEAL PIE. Take enough veal cutlets to fill the dish, season them with pepper, salt, and pounded mace; put in a few yolks of eggs that have been boiled hard, between the meat; or use in preference some forcemeat balls, made as fol- lows : — Take equal quantities of lean veal and beef suet, cut it in small pieces, pound it fine in a mortar, adding some sweet herbs, a little nutmeg and mace, some lemon peel cut small, and sufficient yolk of egg to form the whole into a paste; make it into small balls, and inter- sperse them about the pie. Put in some good rich gravy, (see Beef Gravy), and finish as for other meat pies ; a little onion, shalot, and green parsley, may be chopped small and strewed over the meat. / SAVORY PIE. To a pound of veal add half a pound of ham cut in thin slices. Season with pepper, salt, and pounded mace. In filling the dish, put a few yolks of eggs boiled hard
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