Veal-Ham Pie

Name: Veal-Ham Pie
Ingredients: 1 lb. cooked veal; 1/2 pt. veal stock; 4 oz. cooked ham; 1 tablespoon Knox Gelatin; Juice and rind of one lemon; 2 hard-boiled eggs; 1/2 lb. mushrooms; Little parsley; pepper; salt; Tablespoon flour

From The Chapel Hill cook book, 1935

Mrs. C. T. Woollen.

Presented as published in 1935. 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

1595Calories

193 gProtein

40 gCarbs

74 gFat

Full nutrition (34 nutrients)

Calories1595 kcal

Protein193 g

Carbohydrates40 g

Fiber11 g

Sugars8.3 g

Total Fat74 g

Saturated Fat26 g

Monounsaturated Fat29 g

Polyunsaturated Fat6.9 g

Omega-30 g

Cholesterol956 mg

Sodium1652 mg

Potassium3242 mg

Calcium308 mg

Iron13 mg

Magnesium227 mg

Phosphorus1819 mg

Zinc27 mg

Copper2 mg

Manganese3.6 mg

Vitamin D3.6 mcg

Vitamin C58 mg

Vitamin A157 mcg

Vitamin E3.6 mg

Vitamin K71 mcg

Vitamin B62.3 mg

Vitamin B129.1 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)3.3 mg

Niacin (B3)52 mg

Folate184 mcg

Choline974 mg

Caffeine0 mg

Water711 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 11. The excerpt below is the record exactly as published.

VEAL-HAM PIE , 1 lb. cooked veal V2 pt. veal stock 4 oz. cooked ham 1 tablespoon Knox Gelatin Juice and rind of one lemon 2 hard-boiled eggs V2 lb. mushrooms Tablespoon flour with Little parsley pepper and salt

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