dairy-freenut-freesoy-freefish-freeshellfish-free
Yeal Pie
From The new home cook book, 1896
Serves 8
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
661Calories
38 gProtein
10 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories661 kcal
Protein38 g
Carbohydrates9.8 g
Fiber0.6 g
Sugars0.9 g
Total Fat51 g
Saturated Fat19 g
Monounsaturated Fat23 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol210 mg
Sodium261 mg
Potassium607 mg
Calcium58 mg
Iron2.4 mg
Magnesium49 mg
Phosphorus408 mg
Zinc5.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A22 mcg
Vitamin E0.6 mg
Vitamin K0.9 mcg
Vitamin B60.8 mg
Vitamin B122.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)14 mg
Folate43 mcg
Choline45 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new home cook book (1896), page 46. The excerpt below is the record exactly as published.
YEAL PIE. Mrs. Houghteling. Three pounds of lean veal; two slices of salt pork, VALUABLE RECIPES. 109 chopped fine; one coffee cup of bread crumbs, two eggs, salt, pepper and herbs
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