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Cold Meat Cookery

Name: Cold Meat Cookery
Yield: 1 servings
Ingredients: Take a pie-dish and put a layer of potatoes in bottom; then a layer of pieces of cold meat; then a layer of fried tomatoes and onions; add two hard-boiled eggs; good gravy; in which put a little Worcester sauce; then cover with a crust made of butter and flour

From Tried favourites cookery book, 1909

Serves 1

Presented as published in 1909. 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

259Calories

16 gProtein

27 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories259 kcal

Protein16 g

Carbohydrates27 g

Fiber3.2 g

Sugars1.6 g

Total Fat9.6 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol372 mg

Sodium151 mg

Potassium776 mg

Calcium74 mg

Iron3 mg

Magnesium47 mg

Phosphorus284 mg

Zinc1.7 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D2 mcg

Vitamin C30 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K3.3 mcg

Vitamin B60.6 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.7 mg

Folate70 mcg

Choline312 mg

Caffeine0 mg

Water195 g

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 50. The excerpt below is the record exactly as published.

Cold Meat Cookery. Take a pie-dish and put a layer of potatoes in bottom, then a layer pf pieces of cold meat, then a layer of fried tomatoes and onions ; continue thus until the dish is full ; add two hard-boiled eggs and good gravy, in which put a little Worcester sauce ; then cover with a crust made of butter and flour

Cook this with the app: pantry check, scaling, and the assistant.