British/Irishdinner
Lamb Pie
From Cookery for little girls, 1910
Serve with mashed or baked potatoes.
Presented as published in 1910. 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
442Calories
57 gProtein
15 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories442 kcal
Protein57 g
Carbohydrates15 g
Fiber0.7 g
Sugars0 g
Total Fat18 g
Saturated Fat6.8 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1.4 g
Cholesterol161 mg
Sodium199 mg
Potassium854 mg
Calcium38 mg
Iron5.8 mg
Magnesium66 mg
Phosphorus518 mg
Zinc12 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B126.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)16 mg
Folate113 mcg
Choline15 mg
Caffeine0 mg
Water380 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 13. The excerpt below is the record exactly as published.
LAMB PIE A lamb pie is an attractive way of using up small pieces of cold lamb. Cut off all scraps and gristle, and add enough cold gravy to cover. Sea- son well with salt and pepper, and simmer twenty minutes. Take a pudding dish, invert a small cup in the bottom, pour in the hot meat, add half a can of peas, cover with a crust of light biscuit dough
Cook this with the app: pantry check, scaling, and the assistant.