British/Irishdinner

Cornish Pasties

Name: Cornish Pasties
Cuisine: British/Irish
Ingredients: 4 lb. plain short pastry; ½ lb. beef steak; ½ lb. potatoes; Small onion, finely chopped; 4 teaspoonful of salt; 1 teaspoonful of pepper

From Domestic and economical cookery recipes, 1897

Variations can include chicken, ham, lamb, or sausage meat.

Presented as published in 1897. 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

665Calories

53 gProtein

55 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories665 kcal

Protein53 g

Carbohydrates55 g

Fiber7.9 g

Sugars8.2 g

Total Fat25 g

Saturated Fat9.9 g

Monounsaturated Fat11 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol163 mg

Sodium9489 mg

Potassium1975 mg

Calcium130 mg

Iron6.2 mg

Magnesium121 mg

Phosphorus632 mg

Zinc9.7 mg

Copper0.5 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C56 mg

Vitamin A0.6 mcg

Vitamin E0.9 mg

Vitamin K12 mcg

Vitamin B62.3 mg

Vitamin B122.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)16 mg

Folate88 mcg

Choline233 mg

Caffeine0 mg

Water466 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 43. The excerpt below is the record exactly as published.

CORNISH PASTIES. 4 lb. plain short pastry \ lb. beef steak \ lb. potatoes INGREDIENTS. Small onion, finely chopped 4 teaspoonful of salt

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