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Pot-Pie
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 4
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
731Calories
41 gProtein
14 gCarbs
55 gFat
Full nutrition (28 nutrients)
Calories731 kcal
Protein41 g
Carbohydrates14 g
Fiber0 g
Total Fat55 g
Saturated Fat22 g
Monounsaturated Fat24 g
Polyunsaturated Fat2.1 g
Cholesterol168 mg
Sodium170 mg
Potassium1071 mg
Calcium112 mg
Iron4.3 mg
Magnesium70 mg
Phosphorus410 mg
Zinc8.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin C91 mg
Vitamin A0 mcg
Vitamin K134 mcg
Vitamin B61.1 mg
Vitamin B126.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8 mg
Folate16 mcg
Water337 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 87. The excerpt below is the record exactly as published.
POT-PIE. Boil 2 or 3 pounds nice fat beef. When nearly done add some potatoes, turnips and a head of cabbage. Cut in 8 or lO pieces. Season with salt and pepper while cooking.
Cook this with the app: pantry check, scaling, and the assistant.