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Beefsteak Pie
From Boston Cooking-School cook book, 1896
Serves 2
If covered with pastry, make several incisions on crust.
Presented as published in 1896. 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
616Calories
43 gProtein
83 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories616 kcal
Protein43 g
Carbohydrates83 g
Fiber6.3 g
Sugars1.3 g
Total Fat12 g
Saturated Fat4.1 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.1 g
Cholesterol99 mg
Sodium883 mg
Potassium1012 mg
Calcium261 mg
Iron27 mg
Magnesium79 mg
Phosphorus390 mg
Zinc7.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K3.9 mcg
Vitamin B61.2 mg
Vitamin B122.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate137 mcg
Choline154 mg
Caffeine0 mg
Water451 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 115. The excerpt below is the record exactly as published.
BEEFSTEAK PIE 1 to 2 cups cold broiled steak or 2 tablespoons flour roast beef, cut in 1-inch cubes Salt, pepper 3 cups boiling water 1 cup potatoes, cut in 1% onion
Cook this with the app: pantry check, scaling, and the assistant.