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Baked Meat Pie

Name: Baked Meat Pie
Yield: 4 servings
Ingredients: two or three chopped onions; pepper; salt; a tablespoon of dry pulverized sage; the gravy you have left of the meat; potatoes cut in thick slices

From The home cook book, 1905

Serves 4

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

107Calories

5 gProtein

22 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories107 kcal

Protein4.5 g

Carbohydrates22 g

Fiber4 g

Sugars3.5 g

Total Fat1.8 g

Saturated Fat0.8 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol1.8 mg

Sodium2442 mg

Potassium406 mg

Calcium63 mg

Iron1.6 mg

Magnesium30 mg

Phosphorus71 mg

Zinc0.9 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A3.2 mcg

Vitamin E0.2 mg

Vitamin K20 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate37 mcg

Choline14 mg

Caffeine0 mg

Water149 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 53. The excerpt below is the record exactly as published.

BAKED MEAT PIE Cut pieces of cold meat the size of dice. Lay them in a baking or pudding dish, and add two or three chopped 94 THE HOME COOK BOOK onions, pepper, salt, and a tablespoon of dry pulverized sage or some other tasteful garden herb. Take the gravy you have left of the meat or the remains of a soup, thicken with flour and pour over the meat, and then cover all with potatoes cut in thick slices

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