British/Irishdinnergluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beef Pie
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 6
Presented as published in 1902. 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
862Calories
87 gProtein
4 gCarbs
55 gFat
Full nutrition (31 nutrients)
Calories862 kcal
Protein87 g
Carbohydrates3.8 g
Fiber0.1 g
Sugars0 g
Total Fat55 g
Saturated Fat20 g
Monounsaturated Fat28 g
Polyunsaturated Fat2.1 g
Cholesterol289 mg
Sodium467 mg
Potassium1174 mg
Calcium26 mg
Iron11 mg
Magnesium83 mg
Phosphorus747 mg
Zinc34 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A28 mcg
Vitamin K5.4 mcg
Vitamin B61.4 mg
Vitamin B129.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)14 mg
Folate22 mcg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 83. The excerpt below is the record exactly as published.
Beef Pie Cut four and one-half pounds of sirloin beef in thin slices, season with salt and pepper, and arrange in a deep baking dish which is well buttered. Place first a layer of meat, then a layer of chopped parsley, mushrooms, shallots, and a ladlef ul of thick brown gravy
Cook this with the app: pantry check, scaling, and the assistant.