Meat Pie
From Manual for army cooks, 1896
Sufficient for 22 men.
Presented as published in 1896. 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
10490Calories
259 gProtein
1814 gCarbs
248 gFat
Full nutrition (34 nutrients)
Calories10490 kcal
Protein259 g
Carbohydrates1814 g
Fiber15 g
Sugars19 g
Total Fat248 g
Saturated Fat119 g
Monounsaturated Fat72 g
Polyunsaturated Fat7.5 g
Omega-30 g
Cholesterol154 mg
Sodium22084 mg
Potassium4165 mg
Calcium679 mg
Iron132 mg
Magnesium702 mg
Phosphorus2660 mg
Zinc18 mg
Copper4.1 mg
Manganese21 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A7.7 mcg
Vitamin E3.8 mg
Vitamin K56 mcg
Vitamin B62.2 mg
Vitamin B120.6 mcg
Thiamin (B1)22 mg
Riboflavin (B2)10 mg
Niacin (B3)154 mg
Folate3722 mcg
Choline44 mg
Caffeine0 mg
Water640 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 119. The excerpt below is the record exactly as published.
MEAT PIE. (Sufficient for 22 men. ) 16. I pounds meat. 1 x^ound onions. 5 pounds flour. 2 ounces salt. H pounds suet. I ounce pepper. Make the paste ; cut up and stcAv the onions with jelly from the meat added ; cut the meat into dice and place it in a baking dish; add the cooked onions ; season with pe^iper and salt ; cover with a light crust, and bake in a quick oven for twenty minutes. STEW. (Sufficient for 22 men.) 16^^ pounds meat. 1 pound onions
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