Pot Pie

Name: Pot Pie
Ingredients: 1 lb. shoulder steak; 2 onions; 2 lbs. of potatoes; Seasonings; a little water

From The St. Mungo cookery book, 1904

A pretty little entree.

Presented as published in 1904. 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

1562Calories

113 gProtein

187 gCarbs

44 gFat

Full nutrition (33 nutrients)

Calories1562 kcal

Protein113 g

Carbohydrates187 g

Fiber24 g

Sugars20 g

Total Fat44 g

Saturated Fat16 g

Monounsaturated Fat16 g

Polyunsaturated Fat1.9 g

Cholesterol262 mg

Sodium299 mg

Potassium5799 mg

Calcium195 mg

Iron16 mg

Magnesium324 mg

Phosphorus1362 mg

Zinc28 mg

Copper1.3 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C201 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K19 mcg

Vitamin B63.1 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.4 mg

Niacin (B3)10 mg

Folate193 mcg

Choline128 mg

Caffeine0 mg

Water1302 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 17. The excerpt below is the record exactly as published.

POT PIE. 1 lb. shoulder steak. 2 onions. 2 lbs. of potatoes. Seasonings. Have a pie-dish. Put a layer of steak in it, then of onions, then of potatoes. Repeat till full, adding in season- ing, and a little water

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