Devonshire Potato Pie

Name: Devonshire Potato Pie
Ingredients: a buttered pie-dish; mashed potatoes; a small piece of fresh butter; peeled and sliced fresh button mushrooms; gills of clotted cream; yolk of egg

From How to cook vegetables, 1911

Presented as published in 1911. 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

720Calories

13 gProtein

39 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories720 kcal

Protein13 g

Carbohydrates39 g

Fiber5.3 g

Sugars6 g

Total Fat58 g

Saturated Fat32 g

Monounsaturated Fat13 g

Polyunsaturated Fat2.4 g

Omega-30.2 g

Cholesterol334 mg

Sodium719 mg

Potassium1065 mg

Calcium174 mg

Iron1.6 mg

Magnesium49 mg

Phosphorus355 mg

Zinc1.8 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D26 mcg

Vitamin C2.2 mg

Vitamin A186 mcg

Vitamin E1.1 mg

Vitamin K8.4 mcg

Vitamin B60.4 mg

Vitamin B120.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5.9 mg

Folate55 mcg

Choline192 mg

Caffeine0 mg

Water345 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 79. The excerpt below is the record exactly as published.

Devonshire Potato Pie. Line the inside of a buttered pie-dish with mashed potatoes and put here and there a small piece oi fresh butter. Season with salt and pepper, and put in a layer of peeled and sliced fresh button mush- rooms, flavour- with lemon juice ; pour over all POTATOES. i G i gills of clotted cream, then fill up with mashed potatoes, smooth over the top, brush it with yolk of egg

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