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Beef Steak Pie
From Miss Cameron's cookery book, 1898
Serves 4
Adding two dozen oysters improves the pie.
Presented as published in 1898. 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
14Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein0.4 g
Carbohydrates3 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.4 mg
Potassium5.3 mg
Calcium2.5 mg
Iron0.2 mg
Magnesium1.6 mg
Phosphorus4.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.3 mcg
Choline0 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 42. The excerpt below is the record exactly as published.
Beef Steak Pie. r PAKE 2 lb. steak, either beef or rump ; out it into pieces con- venient for helping; remove all fat and sinew. Mix on a plate 2 tablespoonfuls of flour, some pepper and salt. Roll each piece of meat well in this, and place in a pie-dish. Add £ pint of stock or water
Cook this with the app: pantry check, scaling, and the assistant.