British/Irishdinnergluten-freedairy-freenut-freeegg-freesoy-free
Cottage Pie
From Lessons in cooking through preparation of meals, 1912
Serves 1
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
194Calories
8 gProtein
22 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories194 kcal
Protein8.4 g
Carbohydrates22 g
Fiber2.9 g
Sugars2.6 g
Total Fat8.4 g
Saturated Fat4.3 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol40 mg
Sodium525 mg
Potassium514 mg
Calcium75 mg
Iron0.8 mg
Magnesium30 mg
Phosphorus156 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0.9 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate26 mcg
Choline25 mg
Caffeine0 mg
Water159 g
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.