Meat Pie

From Instruction in cookery (London School Board receipts), 1890

Flaky paste may be used. Time: 1 hour.

Presented as published in 1890. 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

3586Calories

201 gProtein

359 gCarbs

150 gFat

Full nutrition (34 nutrients)

Calories3586 kcal

Protein201 g

Carbohydrates359 g

Fiber0.6 g

Sugars0 g

Total Fat150 g

Saturated Fat51 g

Monounsaturated Fat64 g

Polyunsaturated Fat17 g

Omega-30.1 g

Cholesterol537 mg

Sodium3288 mg

Potassium2592 mg

Calcium408 mg

Iron39 mg

Magnesium277 mg

Phosphorus1668 mg

Zinc48 mg

Copper1.4 mg

Manganese4.4 mg

Vitamin D3.5 mcg

Vitamin C0 mg

Vitamin A30 mcg

Vitamin E2.8 mg

Vitamin K15 mcg

Vitamin B63.4 mg

Vitamin B1217 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)4.2 mg

Niacin (B3)70 mg

Folate761 mcg

Choline397 mg

Caffeine0 mg

Water659 g

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 5. The excerpt below is the record exactly as published.

MEAT PIE. Ingredients : — | lb. Beef Skirt, or 10 ozs. Beef Skirt and \ 2 ozs. Bullock’s Kidney. ( \ teaspoonful Salt. | teaspoonful Pepper. 1 table-spoonful Flour. | Seasoning. lb. Fleur. 2 ozs. Dripping. | teaspoonful Baking Powder. 1 pinch Salt. | gill Water

Cook this with the app: pantry check, scaling, and the assistant.