Veal and Ham Pie

Name: Veal and Ham Pie
Ingredients: one-half pound of veal; one-half pound of ham; three gills of water; one-half pound of flour; three ounces of lard; a little salt; a little gelatine

From The Common sense recipe book, 1898

This will make a standing pie.

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

2266Calories

122 gProtein

175 gCarbs

117 gFat

Full nutrition (33 nutrients)

Calories2266 kcal

Protein122 g

Carbohydrates175 g

Fiber0 g

Sugars0 g

Total Fat117 g

Saturated Fat44 g

Monounsaturated Fat50 g

Polyunsaturated Fat12 g

Cholesterol385 mg

Sodium5987 mg

Potassium1869 mg

Calcium107 mg

Iron17 mg

Magnesium160 mg

Phosphorus1233 mg

Zinc13 mg

Copper0.9 mg

Manganese1.9 mg

Vitamin D3.7 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.6 mg

Vitamin K0 mcg

Vitamin B62.3 mg

Vitamin B125 mcg

Thiamin (B1)4.4 mg

Riboflavin (B2)2.1 mg

Niacin (B3)44 mg

Folate402 mcg

Choline235 mg

Caffeine0 mg

Water697 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 28. The excerpt below is the record exactly as published.

VEAL-AND-HAM PIE. Take one-half pound each of veal and ham, cut into small pieces, put into a pan with three gills of water; let it simmer for one and one-half hours, strain and chop the meat up fine, and then add the gravy, salt, pepper and a little gelatine; then take one-half pound of flour, rub in three ounces of lard, add a little salt

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