Meat Pie
From Canadian cook book, 1924
If meat is tough, cook to make tender before adding potatoes. Cooked meat, as left over beefsteak, may be used: use stock or gravy in place of boiling water.
Presented as published in 1924. 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
931Calories
23 gProtein
207 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories931 kcal
Protein23 g
Carbohydrates207 g
Fiber19 g
Sugars8.6 g
Total Fat3.3 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium8113 mg
Potassium2836 mg
Calcium406 mg
Iron38 mg
Magnesium182 mg
Phosphorus457 mg
Zinc2.6 mg
Copper0.7 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C124 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K14 mcg
Vitamin B62 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate270 mcg
Choline90 mg
Caffeine0 mg
Water929 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 11. The excerpt below is the record exactly as published.
MEAT PIE. 1 lb. meat. }/2 onion. 2 c. boiling water. 4 potatoes. 3 tb. flour. 1 T. salt. T. pepper
Cook this with the app: pantry check, scaling, and the assistant.