Meat Pie
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
693Calories
18 gProtein
158 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories693 kcal
Protein18 g
Carbohydrates158 g
Fiber19 g
Sugars7.4 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium61 mg
Potassium3827 mg
Calcium115 mg
Iron7.3 mg
Magnesium209 mg
Phosphorus513 mg
Zinc2.7 mg
Copper1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C177 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K18 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.5 mg
Folate135 mcg
Choline109 mg
Caffeine0 mg
Water949 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 8. The excerpt below is the record exactly as published.
Meat Pie. Cut up some good, tender, raw beef or mutton, season with pepper, salt, and if liked one finely chopped onion; boil half dozen good sized potatoes, when done, mash smooth and wet with milk enough to make a dough to make the crust, salt to taste; roll out full half an inch thick, and line a buttered dish large enough to hold the meat; lay in the meat, add a tea- cup of wate
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