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Squab Pie
From The housewife's referee, 1898
Serves 6
Variations include using equal quantities of apples, onions, and potatoes with mutton.
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
79Calories
1 gProtein
20 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories79 kcal
Protein0.9 g
Carbohydrates20 g
Fiber2.5 g
Sugars14 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium393 mg
Potassium187 mg
Calcium22 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8.5 mg
Vitamin A2.5 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate9.6 mcg
Choline7.2 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 104. The excerpt below is the record exactly as published.
Squab Pie, — No. 1. Take the remains of any cold meat (pigs' feet or bits of pork), four large apples, two Spanish onions, a teaspoonful of pepper, and a dessertspoonful of salt. Put all together in a large pudding dish, add half a pint of water
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