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Beefsteak Pie
From The "A1" cookery book, 1901
Serves 6
Presented as published in 1901. 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
44Calories
7 gProtein
2 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories44 kcal
Protein6.8 g
Carbohydrates1.6 g
Fiber0.2 g
Sugars0 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol155 mg
Sodium847 mg
Potassium111 mg
Calcium9.1 mg
Iron1.9 mg
Magnesium8.1 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C3.6 mg
Vitamin A159 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B1210 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)3.1 mg
Folate39 mcg
Choline0.1 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 26. The excerpt below is the record exactly as published.
Beefsteak Pie. — 2 lbs. beefsteak and lb. beef kidney. Mix 1 tablespoon flour and 2 teaspoons of pepper and the same of salt on a plate. Cut the beefsteak into thin strips, dip each piece into the mixture and roll, set on edge in the pie- dish and pack to the top with layers of kidney between, and, if liked, hard-boiled egg. Fill half full with water and cover with pastry
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