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Squab Pie
From Miss Cameron's cookery book, 1898
Serves 3
Presented as published in 1898. 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
796Calories
56 gProtein
30 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories796 kcal
Protein56 g
Carbohydrates30 g
Fiber3.1 g
Sugars19 g
Total Fat51 g
Saturated Fat16 g
Monounsaturated Fat21 g
Polyunsaturated Fat7 g
Omega-30.3 g
Cholesterol206 mg
Sodium341 mg
Potassium946 mg
Calcium61 mg
Iron3.1 mg
Magnesium59 mg
Phosphorus519 mg
Zinc5.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C8.2 mg
Vitamin A3.6 mcg
Vitamin E1.5 mg
Vitamin K2.3 mcg
Vitamin B61.8 mg
Vitamin B122.2 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)20 mg
Folate16 mcg
Choline194 mg
Caffeine0 mg
Water387 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 43. The excerpt below is the record exactly as published.
Squab Pie. Two or three lb. lean pork, 3 sharp apples, 3 small onions, pastry to cover, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.