gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free

Venison Pie

Name: Venison Pie
Yield: 1 servings
Ingredients: Cut the meat into small pieces; one onion; salt; pepper; nutmeg; just enough cold water; a good pie crust; flakes of butter; thick layer of pastry

From Twentieth century home cook book, 1905

Serves 1

Presented as published in 1905. 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

544Calories

104 gProtein

0 gCarbs

11 gFat

Full nutrition (31 nutrients)

Calories544 kcal

Protein104 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat11 g

Saturated Fat4.3 g

Monounsaturated Fat3 g

Polyunsaturated Fat2.1 g

Cholesterol386 mg

Sodium231 mg

Potassium1442 mg

Calcium23 mg

Iron15 mg

Magnesium104 mg

Phosphorus916 mg

Zinc9.5 mg

Copper1.1 mg

Manganese0.2 mg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.9 mg

Vitamin K5 mcg

Vitamin B61.7 mg

Vitamin B1229 mcg

Thiamin (B1)1 mg

Riboflavin (B2)2.2 mg

Niacin (B3)29 mg

Folate18 mcg

Caffeine0 mg

Water334 g

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 81. The excerpt below is the record exactly as published.

VENISON PIE. Cut the meat into small pieces ; put them into a stewpan with one onion ; add salt, pepper and nutmeg, and just enough cold water to cook until ten- der Have ready a good pie crust ; roll and line a deep pie plate with this and fill with the meat ; before putting this in the pie crust roll some flakes of butter in flour and put over the pie ; cover with a thick layer of pastry

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