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Beefsteak Pie
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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
496Calories
28 gProtein
55 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories496 kcal
Protein28 g
Carbohydrates55 g
Fiber2.5 g
Sugars0.1 g
Total Fat25 g
Saturated Fat9.1 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.8 g
Cholesterol21 mg
Sodium252 mg
Potassium589 mg
Calcium45 mg
Iron5.6 mg
Magnesium17 mg
Phosphorus228 mg
Zinc7.2 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.4 mg
Folate192 mcg
Choline46 mg
Caffeine0 mg
Water622 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 103. The excerpt below is the record exactly as published.
Beefsteak Pie. — Line the sides of a pudding dish with suet pastry, and fill three fourths full with beef- steak, diced, minced, or hashed
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