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Spicy Pie

From A year's cookery, 1880

Serves 5

Use cold mutton for the meat.

Presented as published in 1880. 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

724Calories
9 gProtein
123 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories724 kcal
Protein8.8 g
Carbohydrates123 g
Fiber1.9 g
Sugars62 g
Total Fat24 g
Saturated Fat6.7 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat5.3 g
Omega-30 g
Cholesterol23 mg
Sodium57 mg
Potassium422 mg
Calcium72 mg
Iron4.8 mg
Magnesium36 mg
Phosphorus130 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.1 mcg
Vitamin C43 mg
Vitamin A3.6 mcg
Vitamin E0.9 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.9 mg
Folate110 mcg
Choline32 mg
Caffeine0 mg
Water69 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 143. The excerpt below is the record exactly as published.

Spicy Pie. Mullagatawny Soup. Buttered Eggs. Seme Una Mould. Stewed Beef. Rolls. Mashed Potatoes. Dry Toast. Spring Cabbage. Honey. Leche Crfeme. Brown and White Bread and Butter. Porridge. Cheese. Marketing. For the Day.— Three pounds of tender Steak (Marketing, January 1st). It should be cut evenly, and about an inch and a half thick. Half a pound of Ratafias; Potatoes; Cabbage. For To-morrow.— Dried Haddock ; a pennyworth of Mustard and Cress ; ofie four -pound tin of Australian Meat. Breakfast. — Bloaters (January 3rd) ; Buttered Eggs (January 16tli) ; Bolls (September 3rd) ; Porridge (January 25th). Luncheon. — Spicy Pie. — Make a little plain pastry with three- quarters of a pound of flour, a pinch of salt, a quarter of a pound of clarified dripping, and half a tea-spoonful of baking-powder (Short Crust (June 19th). Cut the meat from the cold mutton, and keep the fat and lean separate. Throw the bones into the mutton liquor and A YEAR'S COOKERY. 179 stew them well to improve the stock. Mince the lean meat very finely, measure it ; mix thoroughly with it its bulk in fat, chopped finely, stoned and dried currants, chopped raisins, chopped apples, and moist sugar. Season with salt and a very little grated nutmeg
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