nut-freeegg-freesoy-freefish-freeshellfish-free

Meat Pie

Name: Meat Pie
Yield: 6 servings
Ingredients: the meat; pepper; salt; chopped onions; slices of half-cooked potatoes; a little gravy, or stock; 2 lbs. of flour; 6 ozs. of butter, or lard, or dripping; water enough to knead it into a stiff paste

From Consult me, 1902

Serves 6

Ensure to make a hole in the crust to avoid colic and vomiting.

Presented as published in 1902. 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

809Calories

16 gProtein

117 gCarbs

31 gFat

Full nutrition (33 nutrients)

Calories809 kcal

Protein16 g

Carbohydrates117 g

Fiber0 g

Sugars0 g

Total Fat31 g

Saturated Fat11 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.2 g

Cholesterol27 mg

Sodium3 mg

Potassium206 mg

Calcium29 mg

Iron8.5 mg

Magnesium40 mg

Phosphorus163 mg

Zinc1.1 mg

Copper0.2 mg

Manganese1.1 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)10 mg

Folate242 mcg

Choline14 mg

Caffeine0 mg

Water15 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 321. The excerpt below is the record exactly as published.

MEAT PIE, of any kind.— First fry the meat brown over a quick fire in a little drip or butter. Season with pepper and salt. Then put into a pie-dish with chopped onions, or shalots, if you like, some slices of half- cooked potatoes, a little gravy, or stock, and enough water to cause the liquid to cover the meat. Cover the dish with crust, made with 2 lbs. of flour, 6 ozs. of butter, or lard, or dripping, and water enough to knead it into a stiff paste

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