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Vegetable Pie, 2

Name: Vegetable Pie, 2
Yield: 4 servings
Ingredients: 2 cupfuls cooked macaroni; 1 cupful cooked celery; 1 cooked cauliflower; 3 or 4 tomatoes; 2 oz. grated cheese; 2 table-sps. chopped onion; 1 oz. butter or dripping; 1 tea-cupful brown sauce or gravy; Potato pastry

From Cookery for every household, 1914

Serves 4

Presented as published in 1914. 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

519Calories

19 gProtein

81 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories519 kcal

Protein19 g

Carbohydrates81 g

Fiber7.6 g

Sugars5.7 g

Total Fat13 g

Saturated Fat4.6 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol20 mg

Sodium323 mg

Potassium966 mg

Calcium200 mg

Iron2.1 mg

Magnesium88 mg

Phosphorus350 mg

Zinc2.4 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D0.3 mcg

Vitamin C116 mg

Vitamin A81 mcg

Vitamin E1 mg

Vitamin K22 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.2 mg

Folate189 mcg

Choline20 mg

Caffeine0 mg

Water278 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 559. The excerpt below is the record exactly as published.

Vegetable Pie, 2 2 cupfuls cooked mac- aroni. Seasoning. 1 cupful cooked celery. 1 cooked cauliflower. 3 or 4 tomatoes. 2 oz. grated cheese. 2 table-sps. chopped onion. 1 oz. butter or dripping. 1 tea -cupful brown sauce or gravy. Potato pastry

Cook this with the app: pantry check, scaling, and the assistant.