Cottage Pie

Name: Cottage Pie
Ingredients: Chop cold meat fine; Boil and mash some potatoes; one half teaspoon salt; one fourth teaspoon pepper; a speck nutmeg; one half cup of gravy or stock

From The school kitchen textbook, 1915

Presented as published in 1915. 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

817Calories

43 gProtein

44 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories817 kcal

Protein43 g

Carbohydrates44 g

Fiber4.5 g

Sugars5.9 g

Total Fat51 g

Saturated Fat23 g

Monounsaturated Fat21 g

Polyunsaturated Fat4 g

Omega-30.2 g

Cholesterol239 mg

Sodium2181 mg

Potassium1505 mg

Calcium99 mg

Iron7.9 mg

Magnesium76 mg

Phosphorus487 mg

Zinc7.7 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C7.8 mg

Vitamin A123 mcg

Vitamin E0.7 mg

Vitamin K6.7 mcg

Vitamin B61.1 mg

Vitamin B129.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)14 mg

Folate36 mcg

Choline47 mg

Caffeine0 mg

Water441 g

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 109. The excerpt below is the record exactly as published.

Cottage Pie Chop cold meat fine. Boil and mash some potatoes. To every cup of meat add one half teaspoon salt, one fourth teaspoon pepper, a speck nutmeg, and one half cup of gravy or stock

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