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Veal, Chicken & Parsley Pie
From The Ideal cook book, 1899
Serves 6
Chickens can be used similarly.
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
134Calories
1 gProtein
1 gCarbs
14 gFat
Full nutrition (22 nutrients)
Calories134 kcal
Protein0.8 g
Carbohydrates1.5 g
Total Fat14 g
Saturated Fat8 g
Monounsaturated Fat2.9 g
Cholesterol40 mg
Sodium8 mg
Potassium38 mg
Calcium24 mg
Iron0 mg
Magnesium2.3 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water23 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 111. The excerpt below is the record exactly as published.
Veal, Chicken & Parsiey Pie—Ingredients—Slices of neck or leg of veal, salt, parsley, milk, crust, 14 pint of cream
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