British/Irishdinner

Cornish Pasties

Name: Cornish Pasties
Cuisine: British/Irish
Ingredients: 3 lb of beef steak,; i lb of pot.atoes.; 1 onion.; Pepper and salt.; 2 tablespoonfiils of cold water.; % lb. of flour.; i lb of fat.; Teaspoonful of baking powder.

From The St. Mungo cookery book, 1904

Recipe attributed to Mrs C.-^MPBELL.

Presented as published in 1904. 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

3786Calories

317 gProtein

270 gCarbs

152 gFat

Full nutrition (33 nutrients)

Calories3786 kcal

Protein317 g

Carbohydrates270 g

Fiber12 g

Sugars10 g

Total Fat152 g

Saturated Fat59 g

Monounsaturated Fat64 g

Polyunsaturated Fat5.9 g

Cholesterol980 mg

Sodium1326 mg

Potassium7015 mg

Calcium707 mg

Iron39 mg

Magnesium481 mg

Phosphorus3379 mg

Zinc56 mg

Copper2.1 mg

Manganese2.8 mg

Vitamin D0 mcg

Vitamin C100 mg

Vitamin A0 mcg

Vitamin E4.8 mg

Vitamin K29 mcg

Vitamin B610 mg

Vitamin B1217 mcg

Thiamin (B1)3.7 mg

Riboflavin (B2)2.7 mg

Niacin (B3)103 mg

Folate609 mcg

Choline1240 mg

Caffeine0 mg

Water1462 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 14. The excerpt below is the record exactly as published.

CORNISH PASTIES. 3 lb of beef steak, i lb of pot.atoes. 1 onion. Pepper and salt. 2 tablespoonfiils of cold water. Pastry — % lb. of flour. i lb of fat. Teaspoonful of baking powder.

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