British/Irishdinnergluten-freedairy-freenut-freeegg-freesoy-free
Cottage Pie
From Lessons in cooking through preparation of meals, 1912
Serves 2
Presented as published in 1912. 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
287Calories
28 gProtein
23 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories287 kcal
Protein28 g
Carbohydrates23 g
Fiber2.5 g
Sugars2 g
Total Fat9.8 g
Saturated Fat4.5 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol111 mg
Sodium709 mg
Potassium798 mg
Calcium151 mg
Iron2 mg
Magnesium59 mg
Phosphorus376 mg
Zinc5.7 mg
Copper0.9 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C3.7 mg
Vitamin A63 mcg
Vitamin E0.4 mg
Vitamin K2.7 mcg
Vitamin B60.3 mg
Vitamin B1211 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.1 mg
Folate88 mcg
Choline25 mg
Caffeine0 mg
Water286 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 12. The excerpt below is the record exactly as published.
COTTAGE PIE BREAD AND BUTTER SWEET PRESERVES LEMONADE Cottage Pie Line a baking dish with mashed potatoes left from dinner the night before. In the center place chopped meat (rem- nants of the steak) and gravy
Cook this with the app: pantry check, scaling, and the assistant.