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Veal Pot Pie
From Lessons in cooking through preparation of meals, 1912
Serves 4
Serve the meat in the center of the platter, surrounded by dumplings.
Presented as published in 1912. 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
176Calories
7 gProtein
0 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories176 kcal
Protein7 g
Carbohydrates0 g
Fiber0 g
Sugars0.1 g
Total Fat16 g
Saturated Fat5.5 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol33 mg
Sodium324 mg
Potassium105 mg
Calcium3.5 mg
Iron0.2 mg
Magnesium7 mg
Phosphorus83 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A4.7 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate0.8 mcg
Choline20 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 70. The excerpt below is the record exactly as published.
veal pot pie for dinner, keeping in a cold place until needed. Make the omelet and when in the pan, make the tomato sauce. When done set to one side until the omelet is fin- ished, then make the tea. Serve the lunch. DINNER Tuesday Lesson 70 VEAL POT PIE MASHED POTATOES SUCCOTASH SWEET RICE CROQUETTES Veal Pot Pie Wipe a piece of veal from the shoulder and cut it into pieces for serving; add 3^-inch strip of salt pork or bacon for each piece of veal, cover with cold water, put over the fire and bring quickly to the boiling point. Boil 5 m, skim and let simmer until the meat is tender. If one possesses a "fireless cooker" place the meat in the cooker after boil- ing about 10 m, and leave for 2 or 3 h. When tender add salt and pepper to season, cut the biscuit dough
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