Meat Pie
From Lillian Massey school recipes, 1913
Cooked meat may be used.
Presented as published in 1913. 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
240Calories
7 gProtein
56 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories240 kcal
Protein6.6 g
Carbohydrates56 g
Fiber10 g
Sugars25 g
Total Fat0.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium24 mg
Potassium876 mg
Calcium138 mg
Iron1.3 mg
Magnesium60 mg
Phosphorus174 mg
Zinc1 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate114 mcg
Choline37 mg
Caffeine0 mg
Water535 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 17. The excerpt below is the record exactly as published.
MEAT PIE. Cut meat in 1 inch cubes. Cover with boiling water, add 4 onion and cook slowly 30 minutes. Remove onion, thicken stock with flour, mixed to a paste with cold water, and season with salt and pepper. Cut potatoes, which have been parboiled 8 minutes, in + inch slices and add to meat. Turn into a greased baking-dish, cover with a rich biscuit dough or pie crust
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