Beef-Steak Pie
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Regulate the thickness of the crust to the size of the pie.
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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium78 mg
Potassium71 mg
Calcium35 mg
Iron0.9 mg
Magnesium8.4 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water274 g
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 7. The excerpt below is the record exactly as published.
BEEF-STEAK PIE. Take some good rump steaks, beat them well with a rolling-pin; and season them with seasoning salt. Wet the edge of a pie dish, and put an edging of puff paste round it, lay in the steaks, half fill the dish with water, wet the edging, lay on a good thick crust and trim it off with a knife. W ash the top with egg, and ornament it with leaves; let these also be washed with egg, and bake the pie in a moderate oven: after it is baked make a hole m the top or side of the crust and pour in some good rich gravy seasoned with salt and pepper
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