Beef Steak Pie
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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
3105Calories
137 gProtein
365 gCarbs
191 gFat
Full nutrition (33 nutrients)
Calories3105 kcal
Protein137 g
Carbohydrates365 g
Fiber0.7 g
Sugars0 g
Total Fat191 g
Saturated Fat47 g
Monounsaturated Fat50 g
Polyunsaturated Fat4.4 g
Cholesterol542 mg
Sodium337 mg
Potassium2035 mg
Calcium156 mg
Iron35 mg
Magnesium207 mg
Phosphorus1275 mg
Zinc22 mg
Copper1.3 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B61.8 mg
Vitamin B1212 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.8 mg
Niacin (B3)48 mg
Folate816 mcg
Choline15 mg
Caffeine0 mg
Water762 g
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 20. The excerpt below is the record exactly as published.
BEEF STEAK PIE. fT^HREE ounces of butter and one pound of flour. Rub the butter well amongst the flour, so as to mix them thoroughly.. Mix up the flour and butter with as much cold water as will make a thick paste. Knead it quickly on a board, and roll it out flat with a rolling-pin. Turn the dish upside down upon the flattened paste and cut the piece required for the cover. Roll out the parings, and cut them into strips. Wet the edges of the dish, and place these strips neatly round on the edges as a foundation for the cover, then take some slices of tendci beef mixed with fat. Season then with pepper and salt, and lay each slice flat in the dish. Put in a little gravy or cold water
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