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Squab Pie
From Cassell's dictionary of cookery, 1892
Serves 1
Popular dish in the west of England.
Presented as published in 1892. 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
305Calories
5 gProtein
78 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories305 kcal
Protein4.7 g
Carbohydrates78 g
Fiber11 g
Sugars50 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium9711 mg
Potassium716 mg
Calcium161 mg
Iron3 mg
Magnesium65 mg
Phosphorus103 mg
Zinc0.7 mg
Copper0.5 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A10 mcg
Vitamin E0.4 mg
Vitamin K43 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate33 mcg
Choline18 mg
Caffeine0 mg
Water293 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1896. The excerpt below is the record exactly as published.
Squab Pie. — This is a favourite popular dish in the west of England. It is generally made of mutton, though in the midland coun- ties beef and fat bacon are sometimes used. Take a deep dish, and fill it with layers of mutton chops, applets cut as for other pies, and finely- shi-ed onions. Season the layers with pepper and salt, and sweeten the apples with sugar
Cook this with the app: pantry check, scaling, and the assistant.