15th Century Meat Pie

From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted.

1 hours Prep: 20 minutes Cook: 50 minutes

208 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1 1/2	pounds	pork	or veal, cubed
1 1/2	cups	water
1	x	pastry	for 8 inch double pie crust
6	tablespoons	dates	chopped
6	tablespoons	currants
2	teaspoons	salt
5	each	saffron threads
3/4	teaspoon	ginger	ground
3/4	teaspoon	black pepper
1/2	teaspoon	mace	ground
1/4	teaspoon	cloves	ground
3/4	cup	red wine
1	tablespoon	wine vinegar
10	each	egg yolks

Directions

In saucepan, simmer meat in water 20 minutes.

Drain.

Line 8 inch 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 375 degrees F until crust is browned and meat is heated through, 25-30 minutes.

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Categories this recipe belongs to

Pies

Nutrition Facts

Serving Size 147g

Amount per Serving

Calories 208 36% of calories from fat

	% Daily Value*
Total Fat 8.0g	13%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 73mg	24%
Sodium 642mg	27%
Total Carbohydrate 7.0g	2%
Dietary Fiber 1.0g	3%
Sugars 5.0g
Protein 25.0g	50%

Vitamin A	0%		Vitamin C	17%
Calcium	3%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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