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Veal and Ham Pie
From Mrs. Maclurcan's cookery book, 1899
Serves 3
It is sometimes better to put the veal and ham into the oven without the pastry, as it is much nicer to be a little more cooked, but be sure you cover with a plate or a dish.
Presented as published in 1899. 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
601Calories
76 gProtein
4 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories601 kcal
Protein76 g
Carbohydrates3.8 g
Fiber0 g
Sugars3.8 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol467 mg
Sodium1300 mg
Potassium1218 mg
Calcium76 mg
Iron3.7 mg
Magnesium90 mg
Phosphorus873 mg
Zinc11 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A84 mcg
Vitamin E1.4 mg
Vitamin K0.2 mcg
Vitamin B61.5 mg
Vitamin B124.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)26 mg
Folate64 mcg
Choline196 mg
Caffeine0 mg
Water313 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 44. The excerpt below is the record exactly as published.
YEAL AND HAM PIE. 2 lbs. cold veal 3 hard-boiled eggs J lb. lean ham Pepper and salt Some herbs
Cook this with the app: pantry check, scaling, and the assistant.