British/Irishdinner
Cottage Pie
From Household science and arts, 1913
Presented as published in 1913. 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
610Calories
101 gProtein
0 gCarbs
20 gFat
Full nutrition (32 nutrients)
Calories610 kcal
Protein101 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat20 g
Saturated Fat7.1 g
Monounsaturated Fat10 g
Polyunsaturated Fat1 g
Cholesterol279 mg
Sodium256 mg
Potassium1628 mg
Calcium104 mg
Iron7.3 mg
Magnesium109 mg
Phosphorus965 mg
Zinc18 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K5.2 mcg
Vitamin B62.8 mg
Vitamin B124.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)29 mg
Folate57 mcg
Choline422 mg
Caffeine0 mg
Water348 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 37. The excerpt below is the record exactly as published.
2 c. cold roast beef Mix all the ingredients thoroughly. Put (chopped fine), or into a frying pan 2 tbs. of beef fat or butter, 2 c. cold corned beef and 2 tbs. boiling water. Spread the meat (chopped fine) mixture in the frying pan. 2 c. mashed potato Cook it without stirring it, over a moder- 2 tbs. boiling water, ate fire for about thirty minutes. When or enough to it is browned underneath, fold it over like moisten an omelet and place it on a hot platter. A few drops of onion juice Salt and pepper to taste RECIPE 126. COTTAGE PIE Butter a baking dish, put on a thin layer of mashed potato, add a thick layer of cold roast beef, cut in thin pieces, sprinkle it with salt and pepper ; moisten it with meat gravy
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