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Veal and Rice Pie
From Cookery for every household, 1914
Serves 4
Time to bake: 1 to 1.5 hours. Serves 4-5.
Presented as published in 1914. 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
354Calories
23 gProtein
25 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories354 kcal
Protein23 g
Carbohydrates25 g
Fiber0.6 g
Sugars2.9 g
Total Fat17 g
Saturated Fat5.6 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol73 mg
Sodium428 mg
Potassium316 mg
Calcium148 mg
Iron1.8 mg
Magnesium33 mg
Phosphorus261 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C0.4 mg
Vitamin A94 mcg
Vitamin E0.5 mg
Vitamin K5 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6 mg
Folate48 mcg
Choline78 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 555. The excerpt below is the record exactly as published.
Veal and Rice Pie £ lb. cooked veal. 1 cupful cooked rice. 1 cupful white sauce. 3 table-sps. grated cheese Seasoning. Raised pie-crust. A few browned bread- crumbs.
Cook this with the app: pantry check, scaling, and the assistant.