Thatch Pie

Name: Thatch Pie
Ingredients: 2 lbs. of cooked potatoes; 1 lb. cooked veal, with stuffing; £ pint of gravy; 1 teaspoonful of salt; 1 teaspoonful of pepper; 1 oz. of butter; ^ pint of milk

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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

2030Calories

180 gProtein

183 gCarbs

89 gFat

Full nutrition (34 nutrients)

Calories2030 kcal

Protein180 g

Carbohydrates183 g

Fiber31 g

Sugars12 g

Total Fat89 g

Saturated Fat27 g

Monounsaturated Fat24 g

Polyunsaturated Fat4.5 g

Omega-30 g

Cholesterol620 mg

Sodium5134 mg

Potassium5744 mg

Calcium832 mg

Iron62 mg

Magnesium426 mg

Phosphorus1898 mg

Zinc29 mg

Copper8.7 mg

Manganese12 mg

Vitamin D2.3 mcg

Vitamin C47 mg

Vitamin A78 mcg

Vitamin E2.1 mg

Vitamin K32 mcg

Vitamin B63.7 mg

Vitamin B128.7 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.2 mg

Niacin (B3)49 mg

Folate218 mcg

Choline589 mg

Caffeine0 mg

Water1391 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 82. The excerpt below is the record exactly as published.

THATCH PIE. INGREDIENTS. 2 lbs. of cooked potatoes 1 lb. cooked veal, with stuffing £ pint of gravy 1 teaspoonful of salt \ teaspoonful of pepper 1 oz. of butter ^ pint of milk

Cook this with the app: pantry check, scaling, and the assistant.