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Veal Pie with Pork
From Cassell's dictionary of cookery, 1892
Serves 6
Presented as published in 1892. 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
89Calories
6 gProtein
5 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories89 kcal
Protein5.5 g
Carbohydrates4.7 g
Fiber0.9 g
Sugars2.1 g
Total Fat5.6 g
Saturated Fat2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.1 g
Cholesterol19 mg
Sodium18 mg
Potassium152 mg
Calcium16 mg
Iron0.7 mg
Magnesium10 mg
Phosphorus55 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.8 mcg
Choline3.1 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2159. The excerpt below is the record exactly as published.
Veal Pie with Pork.— Take equal quan- tities of veal and pork in slices half an inch thick, cut the meat into neat pieces, and season these with pepper, salt, and pounded mace. Boil two onions, mince them finely, and mix with them a tea-spoonful of chopped parsley and another of shred sage. Fill the dish with altci-nate layers of veal and porlv, and sprinkle a little of the savoury mixture over each layer. Pour half a tea-cupful of veal stock or water
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