Spanish Pie

Name: Spanish Pie
Ingredients: Line a pudding dish with a rich crust; a pint of any kind of cold game, or chicken; a glass of claret; two tablespoons of flour; sprinkle with salt

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

1270Calories

90 gProtein

19 gCarbs

72 gFat

Full nutrition (33 nutrients)

Calories1270 kcal

Protein90 g

Carbohydrates19 g

Fiber0 g

Sugars0 g

Total Fat72 g

Saturated Fat20 g

Monounsaturated Fat30 g

Polyunsaturated Fat15 g

Cholesterol355 mg

Sodium332 mg

Potassium916 mg

Calcium55 mg

Iron5.1 mg

Magnesium99 mg

Phosphorus712 mg

Zinc6.3 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0.9 mcg

Vitamin C7.6 mg

Vitamin A194 mcg

Vitamin E1.4 mg

Vitamin K7.1 mcg

Vitamin B61.7 mg

Vitamin B121.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)33 mg

Folate53 mcg

Choline282 mg

Caffeine0 mg

Water517 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 59. The excerpt below is the record exactly as published.

SPANISH PIE Line a pudding dish with a rich crust, rolled thin. Cut into flakes a pint of any kind of cold game, or chicken, and place a layer on the pastry; then a layer of canned red pepper, next a thin layer of sausage meat, and repeat until the dish is full. Pour in a glass of claret mixed with two tablespoons of flour, sprinkle with salt

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