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Veal Pie
From Mary Jane's cook book, 1916
Serves 1
A Boston Girl.
Presented as published in 1916. 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
324Calories
30 gProtein
2 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories324 kcal
Protein30 g
Carbohydrates1.8 g
Fiber0.1 g
Sugars0.7 g
Total Fat21 g
Saturated Fat7 g
Monounsaturated Fat8 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol765 mg
Sodium305 mg
Potassium357 mg
Calcium120 mg
Iron3.9 mg
Magnesium31 mg
Phosphorus447 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0.2 mg
Vitamin A322 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)2 mg
Folate98 mcg
Choline588 mg
Caffeine0 mg
Water171 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 97. The excerpt below is the record exactly as published.
VEAL PIE. Veal, 1 leg. Paprika. Chopped parsley. Bay leaf, 1. Salt. Eggs, 4
Cook this with the app: pantry check, scaling, and the assistant.