Veal and Ham Pie

Name: Veal and Ham Pie
Ingredients: I lb. flour; 4 oz. lard; 4 pint water; I teaspoonful salt; lbs. veal; ^ lb. ham; A little ground mace; Salt; pepper; and cayenne to taste; A little beaten egg

From The St. Mungo cookery book, 1904

Presented as published in 1904. 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

3876Calories

195 gProtein

391 gCarbs

168 gFat

Full nutrition (34 nutrients)

Calories3876 kcal

Protein195 g

Carbohydrates391 g

Fiber7.5 g

Sugars1.1 g

Total Fat168 g

Saturated Fat63 g

Monounsaturated Fat70 g

Polyunsaturated Fat17 g

Omega-30 g

Cholesterol623 mg

Sodium6364 mg

Potassium3280 mg

Calcium336 mg

Iron35 mg

Magnesium325 mg

Phosphorus2029 mg

Zinc23 mg

Copper1.8 mg

Manganese7.1 mg

Vitamin D4.6 mcg

Vitamin C0 mg

Vitamin A38 mcg

Vitamin E2.7 mg

Vitamin K41 mcg

Vitamin B63.5 mg

Vitamin B128.1 mcg

Thiamin (B1)7 mg

Riboflavin (B2)4 mg

Niacin (B3)79 mg

Folate851 mcg

Choline293 mg

Caffeine0 mg

Water787 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 20. The excerpt below is the record exactly as published.

VEAL AND HAM PIE. I lb. flour. 4 oz. lard. 4 pint water. I teaspoonful salt, lbs. veal. ^ lb. ham. A little ground mace. Salt and pepper and cayenne to taste. A little beaten egg

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