dinnernut-freesoy-freefish-freeshellfish-free
Beef Pie - Potato Crust
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
7Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories7.2 kcal
Protein0.2 g
Carbohydrates1.5 g
Fiber0.3 g
Total Fat0 g
Sodium0.4 mg
Potassium7.2 mg
Calcium0.7 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus4.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Water0.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 67. The excerpt below is the record exactly as published.
BEEF PIE— POTATO CRUST 1 Tablespoon Barley Flour Cold Beef and Gravy Butter Sliced Onion, Salt, Pepper Barley Flour, Egg Potatoes
Cook this with the app: pantry check, scaling, and the assistant.