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Potato and Meat Pie
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
It will require from fifteen to thirty minutes.
Presented as published in 1901. 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
558Calories
37 gProtein
11 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories558 kcal
Protein37 g
Carbohydrates11 g
Fiber0 g
Sugars1.2 g
Total Fat39 g
Saturated Fat17 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.3 g
Cholesterol208 mg
Sodium278 mg
Potassium829 mg
Calcium18 mg
Iron7.1 mg
Magnesium42 mg
Phosphorus336 mg
Zinc6.9 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.8 mg
Vitamin B129 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate21 mcg
Choline7.3 mg
Caffeine0 mg
Water284 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 30. The excerpt below is the record exactly as published.
Potato and Meat Pie. — Chop cold meat fine, removing the bones, fat and gristle. Put the meat into a pudding-dish, measur- ing it to find the quantity. To each cup of meat pour one- third cup of gravy or stock, or one-quarter cup water. Taste the gravy, stir in one-quarter tablespoonful salt, a sprinkle of pepper, and a few drops of onion juice or a little chopped parsley
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