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Beef Pot Pie
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
711Calories
54 gProtein
7 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories711 kcal
Protein54 g
Carbohydrates7.3 g
Fiber1.6 g
Sugars3.9 g
Total Fat52 g
Saturated Fat19 g
Monounsaturated Fat25 g
Polyunsaturated Fat4.6 g
Omega-30 g
Cholesterol199 mg
Sodium528 mg
Potassium1041 mg
Calcium60 mg
Iron5.4 mg
Magnesium59 mg
Phosphorus585 mg
Zinc13 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C12 mg
Vitamin A128 mcg
Vitamin E0.5 mg
Vitamin K5.3 mcg
Vitamin B61.4 mg
Vitamin B126.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate41 mcg
Choline144 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 96. The excerpt below is the record exactly as published.
BEEF POT PIE. Lean beef, 2 pounds. Turnip, 1. Fat salt pork, ^ pound. Water or stock. Onion, 1. Salt and pepper. Carrot, 1. Short crust
Cook this with the app: pantry check, scaling, and the assistant.