Beefsteak Pie
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
1848Calories
88 gProtein
327 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories1848 kcal
Protein88 g
Carbohydrates327 g
Fiber35 g
Sugars70 g
Total Fat27 g
Saturated Fat9.9 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol138 mg
Sodium3872 mg
Potassium5145 mg
Calcium925 mg
Iron19 mg
Magnesium349 mg
Phosphorus1422 mg
Zinc18 mg
Copper1.5 mg
Manganese3.7 mg
Vitamin D0.6 mcg
Vitamin C200 mg
Vitamin A20 mcg
Vitamin E0.4 mg
Vitamin K16 mcg
Vitamin B63.3 mg
Vitamin B120.3 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)16 mg
Folate566 mcg
Choline157 mg
Caffeine0 mg
Water2627 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 11. The excerpt below is the record exactly as published.
Beafsteak Pie. % lb round flank steak ,cut in small pieces of uni- form size; 1 tablespoonful flour; 3 cupfuls hot water; !/4 teaspoonful pepper; 1 teaspoonful salt; 10 small onions; 3 medium-sized potatoes, diced. CRUST: 1 cupful flour; iy2 teaspoonfuls baking powder; *4 teaspoonful saltj 1 tablespoonful fat; *4 cupful milk
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