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Veal Pie a la Fermier
From Cooking for profit, 1886
Serves 4
This is a country-style dish.
Presented as published in 1886. 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
33Calories
1 gProtein
4 gCarbs
2 gFat
Full nutrition (31 nutrients)
Calories33 kcal
Protein0.6 g
Carbohydrates3.8 g
Fiber0.2 g
Sugars0 g
Total Fat1.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0.8 mg
Sodium28 mg
Potassium12 mg
Calcium1.1 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus7.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.6 mcg
Water6.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 265. The excerpt below is the record exactly as published.
eal Pie, a la \ ermier Ferniier is French for farmer ; a la mode fermiere means country style. Make a good veal stew with milk in it as directed for veal pot pie, cover with short pie crust
Cook this with the app: pantry check, scaling, and the assistant.