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Medieval Meat Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)40.7501
Energy (kCal)742.5615
Carbohydrates (g)16.1753
Total fats (g)57.5797
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Broil the meat till very rare, but cooked through. | 2. Cut it into small cubes. | 3. Mix with all other ingredients except the pie shell. | 4. For the broth, just add enough to make the mixture a little wetter. | 5. Put the mixture into the pie shell. | 6. Be sure the shell lid is sealed, and punch some holes in the top with a knife. | 7. Bake at 350 F for 45 minutes to an hour, till the shell is golden brown. | 8. Makes 6-8 slices, and can be served any temperature. | 9. It's easiest to cut when cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rabbit 1 1/2 1/2 - - - -
    cheese 1 cup grated 476.55 3.159 28.89 38.799
    currant 1/2 cup 35.28 8.6128 0.784 0.2296
    egg yolk 4 218.96 2.4412 10.7848 18.0472
    cardamom 1/2 teaspoon ground 3.11 0.6847 0.1076 0.067
    cinnamon 1 teaspoon - - - -
    nutmeg 1/2 teaspoon 5.775 0.5422 0.0642 0.3994
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    broth 1/2 - 1 cup 0.0 0.0 0.0 0.0
    cooking wine 1 dash - - - -
    pie 9 inches - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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