British/Irishdinnervegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Cornish Pasties

Name: Cornish Pasties
Yield: 2 servings
Cuisine: British/Irish
Ingredients: h. lb. meat pieces (uncooked); 2 or 3 potatoes (uncooked); 1 small onion; salt, p; ii lb. of short crus Potato Pie.

From The King's College Hospital book of cooking recipes, 1907

Serves 2

Presented as published in 1907. 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

677Calories

10 gProtein

81 gCarbs

35 gFat

Full nutrition (33 nutrients)

Calories677 kcal

Protein10 g

Carbohydrates81 g

Fiber8.3 g

Sugars4.6 g

Total Fat35 g

Saturated Fat8.8 g

Monounsaturated Fat15 g

Polyunsaturated Fat9.3 g

Cholesterol0 mg

Sodium559 mg

Potassium814 mg

Calcium45 mg

Iron4.3 mg

Magnesium56 mg

Phosphorus175 mg

Zinc1 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C35 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K18 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5 mg

Folate117 mcg

Choline29 mg

Caffeine0 mg

Water208 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 105. The excerpt below is the record exactly as published.

Cornish Pasties : — h. lb. meat pieces (urilcooked) 2 or 3 potatoes (unctioked), 1 small onion, salt, p ii lb. of short crus Potato Pie.

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