15th Century Meat Pie

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













Trans-fat Free, Low Carb
Metric measurements


pounds pork or veal, cubed
cups water
1x pastry for 8 inch double pie crust*
6tablespoons dates chopped
6tablespoons currants
2teaspoons salt
5each saffron threads *
¾teaspoon ginger ground*
¾teaspoon black pepper
½teaspoon mace ground*
¼teaspoon cloves ground*
¾cup red wine *
1tablespoon wine vinegar
10each egg yolks *
* not incl. in nutrient facts


In saucepan, simmer meat in water 20 minutes.


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℉ (190℃) F until crust is browned and meat is heated through, 25 to 30 minutes.

First published: last updated: 2015-01-30


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Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 20836% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 642mg 27%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 50g
Vitamin A 0% Vitamin C 17%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

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