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Beef Steak and Kidney Pie
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
539Calories
60 gProtein
26 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein60 g
Carbohydrates26 g
Fiber3.4 g
Sugars2.1 g
Total Fat23 g
Saturated Fat7.9 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol318 mg
Sodium5235 mg
Potassium1121 mg
Calcium102 mg
Iron10 mg
Magnesium82 mg
Phosphorus634 mg
Zinc14 mg
Copper0.6 mg
Manganese1.8 mg
Vitamin D0.2 mcg
Vitamin C5.8 mg
Vitamin A54 mcg
Vitamin E0.6 mg
Vitamin K25 mcg
Vitamin B61.4 mg
Vitamin B1232 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.7 mg
Niacin (B3)18 mg
Folate55 mcg
Choline142 mg
Caffeine0 mg
Water223 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 35. The excerpt below is the record exactly as published.
Beef Steak and Kidney Pie. 1 lb beef, cut in strips 2 inches long and 1 inch broad. _ Dip m pepper, salt, and flour, and roll up. Put very lightly in pie-dish ; never pack anything in tight, that gases may escape. Add 4 she^ s kidneys, skinned and out in neat pieces ; tablespoonful ketchup, te^ spoonful Harvey’s sauce, enough stock or water to nearly lill dish. Cover with pastry
Cook this with the app: pantry check, scaling, and the assistant.