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A Very Good Pie of Cold Beef
From The economical cook book, 1905
Serves 1
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
559Calories
49 gProtein
58 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories559 kcal
Protein49 g
Carbohydrates58 g
Fiber7.8 g
Sugars7 g
Total Fat14 g
Saturated Fat6.5 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat0.9 g
Cholesterol118 mg
Sodium653 mg
Potassium1015 mg
Calcium253 mg
Iron20 mg
Magnesium98 mg
Phosphorus511 mg
Zinc8.4 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0.6 mcg
Vitamin E0.6 mg
Vitamin K2.8 mcg
Vitamin B61.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate126 mcg
Choline195 mg
Caffeine0 mg
Water474 g
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 18. The excerpt below is the record exactly as published.
A very good Pie of Cold Beef SEee odd roast beef; lay it in a sauce- pan, with the remains ef eold gravy; season it with pepper and salt; add a amaii 42 CO OKER T FB OM EXPERIENCE. onion chopped, a bunch of parsley chopped, and a half a salt- Bpoonful of grated nutmeg. Give all a boil up. If not enough gra^y, add a piece of butter rubbed to a paste with two tea- spoons of brown flour, and a cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.