Try this Chawettys (15th Century Meat Pie) recipe, or contribute your own.
Suggest a better descriptionFrom a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted from a version developed by David Friedman and Elizabeth Cook. In saucepan, simmer meat in water 20 minutes. Drain. Line 8" square baking dish with pastry. In bowl, combine meat, dates and currants. Place meat mixture into pastry-lined dish. In bowl, combine salt, saffron, ginger, pepper, mace, cloves, wine, vinegar and 9 egg yolks, reserving 1 yolk, and pour over. Cover with top crust, crimp well, make triangular cuts in center and fold tips back. Beat reserved yolk (save whites for another use) and brush on crust. Bake at 375F. until crust is browned and meat is heated through, 25-30 minutes. Makes 6-8 servings. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (341g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 614 | ||
Calories from Fat: 407 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.2g | 60 % | |
Saturated Fat 16.3g | 81 % | |
Monounsaturated Fat 20g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 2097.8mg | 645 % | |
Sodium 85.3mg | 3 % | |
Potassium 353.9mg | 9 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 15.7g | ||
Protein 27.5g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 614
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