Veal Pot-Pie
From Manual for army cooks, 1896
Be sure there is water enough to cover meat entirely when dumplings are put in and cover closely for twenty minutes.
Presented as published in 1896. 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
3142Calories
231 gProtein
388 gCarbs
69 gFat
Full nutrition (33 nutrients)
Calories3142 kcal
Protein231 g
Carbohydrates388 g
Fiber0 g
Sugars0 g
Total Fat69 g
Saturated Fat25 g
Monounsaturated Fat23 g
Polyunsaturated Fat4.4 g
Cholesterol744 mg
Sodium811 mg
Potassium3559 mg
Calcium288 mg
Iron36 mg
Magnesium371 mg
Phosphorus2383 mg
Zinc31 mg
Copper1.9 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.4 mg
Vitamin K0 mcg
Vitamin B64.1 mg
Vitamin B1212 mcg
Thiamin (B1)5.4 mg
Riboflavin (B2)4.7 mg
Niacin (B3)102 mg
Folate920 mcg
Choline0 mg
Caffeine0 mg
Water2601 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 47. The excerpt below is the record exactly as published.
VEAL POT-PIE. Take two pounds veal (rib piece is good), cut in small pieces, and place in pot (having placed small plate in bottom to prevent meat from burning). Put in two quarts water, hot or cold. Boil one and one-half hours. Make one quart flour into biscuit dough
Cook this with the app: pantry check, scaling, and the assistant.