Veal and Ham Pie

Name: Veal and Ham Pie
Ingredients: ij lb. of fillet of veal (lean); lb. of bacon; 2 eggs; 1 teaspoonful of chopped parsley; fib. of flour; 3 oz. of butter; 3 oz. of lard; Salt; pepper

From The official handbook for the National Training School for Cookery, 1891

Watch occasionally to prevent burning.

Presented as published in 1891. 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

3617Calories

201 gProtein

178 gCarbs

298 gFat

Full nutrition (34 nutrients)

Calories3617 kcal

Protein201 g

Carbohydrates178 g

Fiber0.6 g

Sugars1.2 g

Total Fat298 g

Saturated Fat84 g

Monounsaturated Fat96 g

Polyunsaturated Fat28 g

Omega-30.5 g

Cholesterol1359 mg

Sodium4750 mg

Potassium3093 mg

Calcium238 mg

Iron21 mg

Magnesium271 mg

Phosphorus2220 mg

Zinc27 mg

Copper1.3 mg

Manganese2.3 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A186 mcg

Vitamin E4.3 mg

Vitamin K4.1 mcg

Vitamin B63.7 mg

Vitamin B1211 mcg

Thiamin (B1)3.3 mg

Riboflavin (B2)3.5 mg

Niacin (B3)76 mg

Folate499 mcg

Choline445 mg

Caffeine0 mg

Water715 g

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 47. The excerpt below is the record exactly as published.

Veal and Ham Pie. 1 1 9 VEAL AND HAM PIE. Average cost of " Veal and Ham Pie" {about a quart pie-dish), INGREDIENTS. s. d. ij lb. of fillet of veal (lean) i 6 \ lb. of bacon o 3 2 eggs o 2 1 teaspoonful of chopped parsley j Salt and pepper / o 2} fib. of flour ) 3 oz. of butter o 3 3 oz. of lard

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