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Squab Pie
From Cassell's dictionary of cookery, 1892
Serves 6
This is a 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
19Calories
0 gProtein
2 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories19 kcal
Protein0.1 g
Carbohydrates2.1 g
Fiber0.1 g
Total Fat1.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Sodium17 mg
Potassium3 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus1.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1 mcg
Water0.8 g
Estimated from matched ingredients across 6 servings.
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. Cover the pie with a thick crust
Cook this with the app: pantry check, scaling, and the assistant.