vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Savoury Pie
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
378Calories
5 gProtein
33 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories378 kcal
Protein4.7 g
Carbohydrates33 g
Fiber8.6 g
Sugars3.8 g
Total Fat28 g
Saturated Fat2.4 g
Monounsaturated Fat21 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol0 mg
Sodium9767 mg
Potassium753 mg
Calcium163 mg
Iron3.1 mg
Magnesium61 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0.5 mg
Manganese3.4 mg
Vitamin D0.1 mcg
Vitamin C31 mg
Vitamin A250 mcg
Vitamin E9.7 mg
Vitamin K71 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate62 mcg
Choline11 mg
Caffeine0 mg
Water254 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 75. The excerpt below is the record exactly as published.
Savoury Pie. 1 oz. each of Carrot, Turnip, Celery, Cauliflower, and Mushrooma (or any other Vegetable in season, such ag Vegetable Marrow, Cucumber, Spin- ach, or Beetroot), 2 tablespoonfulg Salad Oil, 1 gill Water, 1 dessertspoon- ful finely chopped Parsley, 1 Shallot, finely chopped; i tablespoonful Tapiooa, steeped in 1 gill cold Water, Pepper and Salt
Cook this with the app: pantry check, scaling, and the assistant.