Mutton Pie

Name: Mutton Pie
Ingredients: 1 1b. breast of mutton cut into small pieces; 4 teaspoonful pepper; 8 oz. flour; 2 1b. potatoes, cut up; 4 Ib. onions; 4 02. lard; Greens—2 /b.

From Family meals and catering, 1935

Presented as published in 1935. 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

4044Calories

132 gProtein

425 gCarbs

205 gFat

Full nutrition (34 nutrients)

Calories4044 kcal

Protein132 g

Carbohydrates425 g

Fiber37 g

Sugars46 g

Total Fat205 g

Saturated Fat83 g

Monounsaturated Fat87 g

Polyunsaturated Fat20 g

Omega-30 g

Cholesterol425 mg

Sodium374 mg

Potassium6718 mg

Calcium465 mg

Iron30 mg

Magnesium476 mg

Phosphorus1775 mg

Zinc22 mg

Copper2.3 mg

Manganese5.6 mg

Vitamin D2.8 mcg

Vitamin C246 mg

Vitamin A2.5 mcg

Vitamin E1 mg

Vitamin K37 mcg

Vitamin B64.6 mg

Vitamin B1211 mcg

Thiamin (B1)3.8 mg

Riboflavin (B2)2.6 mg

Niacin (B3)54 mg

Folate759 mcg

Choline223 mg

Caffeine0 mg

Water1837 g

As published

This recipe was extracted from Family meals and catering (1935) by British Medical Association, page 12. The excerpt below is the record exactly as published.

MUTTON PIE 1 1b. breast of mutton cut into small pieces 4 teaspoonful pepper Sf 8 oz. flour 2 1b. potatoes, cut up 2 teaspoonfuls salt Short Pastry \. 4 02. lard 4 Ib. onions . Arrange meat and vegetables in layers in pie dish with pepper and salt. . Moisten the rim of pie dish and cover it with pastry. . Fill the dish with water. . Moisten the pastry rim, cover the pie with pastry, pressing the edges lightly together and making a hole in centre. . Bake for 2 hours. Fill up with hot water. Greens—2 /b.

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