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Veal Pie, Common
From Consult me, 1902
Serves 1
Lamb Pie may be done 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
465Calories
43 gProtein
2 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein43 g
Carbohydrates2.2 g
Fiber0 g
Sugars1.1 g
Total Fat30 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.9 g
Omega-30.1 g
Cholesterol1137 mg
Sodium447 mg
Potassium493 mg
Calcium172 mg
Iron5.5 mg
Magnesium42 mg
Phosphorus645 mg
Zinc4.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B123 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2.1 mg
Folate144 mcg
Choline882 mg
Caffeine0 mg
Water247 g
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 PIE, Common. — Cut a breast of veal into pieces ; season with pepper and salt, and lay them in the dish. Boil hard six or eight yolks of eggs, and put them into different places in the pie ; pour in as much water
Cook this with the app: pantry check, scaling, and the assistant.