nut-freeegg-freesoy-freefish-freeshellfish-free
English Meat Pie
From The Rural cook book, 1907
Serves 4
Presented as published in 1907. 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
31Calories
2 gProtein
3 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories31 kcal
Protein2.2 g
Carbohydrates2.8 g
Fiber0.2 g
Sugars0.1 g
Total Fat2.3 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0 g
Cholesterol4.4 mg
Sodium375 mg
Potassium48 mg
Calcium3.7 mg
Iron0.4 mg
Magnesium1.2 mg
Phosphorus18 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.2 mcg
Choline3.7 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 22. The excerpt below is the record exactly as published.
English Meat Pie,— Chop cold beef finely, put in a deep baking dish a layer of the meal, strew lightly with bread crumbs, season highly with sslt, pepper, butter and a few drops of onion juice; repeat the process till the dish is full or your meat used up. Pour over it a cup of stock or gravy, or, lacking these, hot water with a teaspoonful of butter melted in it
Cook this with the app: pantry check, scaling, and the assistant.