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Meat Pie
From The new practical housekeeping, 1890
Serves 3
Chop a peeled onion and fry it for two minutes with drippings before adding to the meat.
Presented as published in 1890. 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
707Calories
47 gProtein
12 gCarbs
51 gFat
Full nutrition (27 nutrients)
Calories707 kcal
Protein47 g
Carbohydrates12 g
Fiber0 g
Total Fat51 g
Saturated Fat22 g
Monounsaturated Fat23 g
Polyunsaturated Fat2.8 g
Cholesterol274 mg
Sodium218 mg
Potassium994 mg
Calcium19 mg
Iron9.3 mg
Magnesium50 mg
Phosphorus420 mg
Zinc9.1 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin C9.8 mg
Vitamin A0 mcg
Vitamin B61 mg
Vitamin B1212 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate22 mcg
Water203 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 391. The excerpt below is the record exactly as published.
Meat Pie, — Take cold beef or veal, chop and season as for hash ; have ready hot mashed potatoes seasoned for table, and put in a shallow baking dish first a layer of meat, then layer of potatoes, and flo on, till dish is heaping full ; smooth over top of potatoes, dot with bits of butter and bake until a nice brown. Some sprinkle top with bread-crumbs. Or chop a quart of any cold meat
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