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15th Century Meat Pie


Saved in 4 recipe boxes and 2 cookbooks

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

Yield

8

servings

Prep

20

min

Cook

50

min

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

pounds pork
or veal, cubed
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
*
¾ teaspoon ginger
ground
*
¾ teaspoon black pepper
½ teaspoon mace
ground
*
¼ teaspoon cloves
ground
*
¾ cup red wine
*
1 tablespoon white wine vinegar
10 each egg yolks
*
* not incl. in nutrient facts

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

First published: last updated: 2015-03-29

Comments

 

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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