dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Meat Pie
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 2
The bottom of the pan should first be greased.
Presented as published in 1882. 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
663Calories
37 gProtein
15 gCarbs
49 gFat
Full nutrition (29 nutrients)
Calories663 kcal
Protein37 g
Carbohydrates15 g
Fiber0.7 g
Sugars1.6 g
Total Fat49 g
Saturated Fat20 g
Monounsaturated Fat21 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol148 mg
Sodium261 mg
Potassium569 mg
Calcium79 mg
Iron4.7 mg
Magnesium42 mg
Phosphorus342 mg
Zinc7.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.5 mg
Folate14 mcg
Water125 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 89. The excerpt below is the record exactly as published.
MEAT PIE. In a three-pint basin place a thick layer of stale bread, broken or chopped fine, and on this a layer of boiled beef, sliced and seasoned with pepper, aud a pinch of powdered sage and parsley. Next a thick layer of bread, and then thoroughly moisten the whole with broth of the beef
Cook this with the app: pantry check, scaling, and the assistant.