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Pot Pie (Cumberland)
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
608Calories
60 gProtein
26 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories608 kcal
Protein60 g
Carbohydrates26 g
Fiber3.2 g
Sugars1.2 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.5 g
Cholesterol204 mg
Sodium146 mg
Potassium1092 mg
Calcium63 mg
Iron5.9 mg
Magnesium81 mg
Phosphorus440 mg
Zinc14 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K3 mcg
Vitamin B60.7 mg
Vitamin B125.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate59 mcg
Choline18 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 39. The excerpt below is the record exactly as published.
Pot Pie (Cumberland). Stew piece of shoulder of mutton in nice small pieces. Tlien lay in pieslish with the gravy, sprinl^le over finely-shred onion, pepper, and salt. Then lay over pai’ed whole potatoes
Cook this with the app: pantry check, scaling, and the assistant.