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Veal and Ham Pie
From The new practical housekeeping, 1890
Serves 2
If the ham is very salt, use less salt and more pepper.
Presented as published in 1890. 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
660Calories
95 gProtein
0 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories660 kcal
Protein95 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.6 g
Cholesterol304 mg
Sodium3637 mg
Potassium1557 mg
Calcium53 mg
Iron3.7 mg
Magnesium96 mg
Phosphorus987 mg
Zinc12 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B62.1 mg
Vitamin B125 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)29 mg
Folate39 mcg
Choline192 mg
Caffeine0 mg
Water438 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 374. The excerpt below is the record exactly as published.
e(il and Ham Pie. cut the veal and ham in thin slices, lay a slice of ham, about one-tnird the slice of the veal on the latter, season with seasoning as above, and roll them up and place them in the dish, add water and chopped (not sliced) hard-boiled eggs, place on the crust and bake in a mod- erate heat, the same as for Beefsteak Pie. If the ham is very salt use less salt and more pepper in the seasoning. Parsley is a great favorite generally with veai. Those wishing it can add it ; also force- meat bails. Catsup, either mushroom or tomato or a little Worces- tershire sauce, may also be added. Some are very fond of sausage meat added to the veal pie
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