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Veal or Chicken and Parsley Pie
From Consult me, 1902
Serves 2
Chicken can be used in the same way.
Presented as published in 1902. 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
424Calories
5 gProtein
5 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories424 kcal
Protein5.2 g
Carbohydrates5.2 g
Fiber0.4 g
Sugars0.1 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat9 g
Polyunsaturated Fat0.1 g
Cholesterol131 mg
Sodium41 mg
Potassium222 mg
Calcium91 mg
Iron0.9 mg
Magnesium16 mg
Phosphorus99 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A53 mcg
Vitamin E0.1 mg
Vitamin K208 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate21 mcg
Choline1.6 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 512. The excerpt below is the record exactly as published.
VEAL, or Chicken and Parsley Pie. — Cut some slices from the leg or neck of veal ; if the leg, from about the knuckle. Season them with salt ; scald some parsley that is picked from the stems, and squeeze it dry ; cut a little, and lay it at the bottom of the dish ; then put the meat, and so on, in layers. Fill the dish with new milk, but not so high as to touch the crust. Cover it ; and when baked, pour out a little of the milk, and put in half a pint of good scalded cream
Cook this with the app: pantry check, scaling, and the assistant.