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Beefsteak Pie
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
667Calories
41 gProtein
30 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories667 kcal
Protein41 g
Carbohydrates30 g
Fiber3 g
Sugars6.3 g
Total Fat42 g
Saturated Fat16 g
Monounsaturated Fat17 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol291 mg
Sodium381 mg
Potassium711 mg
Calcium108 mg
Iron5.5 mg
Magnesium58 mg
Phosphorus431 mg
Zinc5.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1.9 mcg
Vitamin C6.8 mg
Vitamin A92 mcg
Vitamin E1.3 mg
Vitamin K2.4 mcg
Vitamin B60.5 mg
Vitamin B122.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6 mg
Folate73 mcg
Choline169 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 27. The excerpt below is the record exactly as published.
Beefsteak Pie — Forcemeat, 2 oz. of fat bacon, 2 oz. of bread crumbs, parsley, thyme, a small onion, mushrooms, seasoning for forcemeat, salt, pepper and nutmeg, 2 eggs, a tender rump- steak, shallot, gravy
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