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Veal Pot Pie

Name: Veal Pot Pie
Yield: 6 servings
Ingredients: knuckle of veal; two cups of rolled Malta Vita; two eggs; teaspoon salt; two level teaspoons baking powder; enough milk to make batter like biscuit

From The Times cook book, no. 2, 1905

Serves 6

Presented as published in 1905. 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

31Calories

3 gProtein

1 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories31 kcal

Protein2.9 g

Carbohydrates0.5 g

Fiber0 g

Sugars0.1 g

Total Fat1.9 g

Saturated Fat0.6 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol65 mg

Sodium573 mg

Potassium37 mg

Calcium97 mg

Iron0.5 mg

Magnesium3.4 mg

Phosphorus74 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A27 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate8.4 mcg

Choline49 mg

Caffeine0 mg

Water16 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 154. The excerpt below is the record exactly as published.

VEAL POT PIE. Miss C. Hern- stein, 2303 Budlong avenue, Los Angeles. — cook knuckle of veal until tender, cut in small pieces and make a cream gravy, then take two cups of rolled Malta Vita, two eggs, teaspoon salt, two level teaspoons baking powder, enough milk to make batter like bis- cu

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