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Vegetable Pie
From The thorough good cook, 1895
Serves 8
Presented as published in 1895. 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
11Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories11 kcal
Protein0.3 g
Carbohydrates2.6 g
Fiber0.6 g
Sugars1.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium103 mg
Potassium67 mg
Calcium11 mg
Iron0.1 mg
Magnesium3.3 mg
Phosphorus9.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.9 mcg
Choline1.7 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 199. The excerpt below is the record exactly as published.
Vegetable Pie. Cut celery heads two inches long, tunaips and carrots into shapes, some peeled small onions, or two Spanish VEGETABLES. 369 onions, artichoke bottoms cut into quarters, pieces of cauli- flower or heads of broccoH, heads of fine asparagus
Cook this with the app: pantry check, scaling, and the assistant.