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Beef Steak Pie
From The Portland Woman's Exchange Cook Book, 1913
Serves 3
Cook the pastry in a hot part of the oven for 20 minutes, then in a cool oven.
Presented as published in 1913. 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
644Calories
103 gProtein
2 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories644 kcal
Protein103 g
Carbohydrates2.3 g
Fiber0 g
Sugars0 g
Total Fat25 g
Saturated Fat8.5 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat1.6 g
Omega-30.3 g
Cholesterol510 mg
Sodium288 mg
Potassium1471 mg
Calcium25 mg
Iron12 mg
Magnesium100 mg
Phosphorus942 mg
Zinc14 mg
Copper0.7 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C6.6 mg
Vitamin A316 mcg
Vitamin E1.8 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B1225 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)2.5 mg
Niacin (B3)17 mg
Folate70 mcg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 27. The excerpt below is the record exactly as published.
Beef Steak Pie. 2 lbs. rump steak, i beef kidney. 1 teaspoon chopped parsley. 1 tablespoon flour. Yi teaspoon thyme. Salt and pepper. Pastry.
Cook this with the app: pantry check, scaling, and the assistant.