dinnerdairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Meat Pie
From The Times cook book, no. 2, 1905
Serves 1
Serve with baked potatoes.
Presented as published in 1905. 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
387Calories
52 gProtein
12 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories387 kcal
Protein52 g
Carbohydrates12 g
Fiber1.4 g
Sugars0.7 g
Total Fat14 g
Saturated Fat5.7 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat0.7 g
Cholesterol125 mg
Sodium3944 mg
Potassium913 mg
Calcium62 mg
Iron4.9 mg
Magnesium53 mg
Phosphorus483 mg
Zinc10 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A39 mcg
Vitamin E1.1 mg
Vitamin K3.9 mcg
Vitamin B61.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)14 mg
Folate31 mcg
Choline194 mg
Caffeine0 mg
Water351 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 152. The excerpt below is the record exactly as published.
MElAT PIE. Mrs. E. A. Franklin, Anaheim, Cal.— Take cold roast beef, put through the chopping machine. Line a dish with slices of stale bread well buttered, then put layers of meat and tomatoes until dish is nearly full; season with salt and cayenne pepper, moisten with the beef gravy
Cook this with the app: pantry check, scaling, and the assistant.