gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Veal Pot Pie
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. E. J. McGrath
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
17Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein0.5 g
Carbohydrates3.8 g
Fiber0.6 g
Sugars1.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium82 mg
Calcium15 mg
Iron0.1 mg
Magnesium5.4 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate7.1 mcg
Choline2.3 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 242. The excerpt below is the record exactly as published.
VEAL POT PIE.— Get the little mealy pieces of veal, put into the fireless cooker kettle, add 1 onion^ pepper, salt, celery tops and 1 stalk, cover with water and bring to a good boil, put into fireless cooker for 6 hrs.
Cook this with the app: pantry check, scaling, and the assistant.