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Potato Pie
From The "A1" cookery book, 1901
Serves 2
Alternate layers of meat and potatoes can also be used.
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
734Calories
30 gProtein
18 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein30 g
Carbohydrates18 g
Fiber1.1 g
Sugars2.8 g
Total Fat60 g
Saturated Fat22 g
Monounsaturated Fat29 g
Polyunsaturated Fat6.4 g
Omega-30 g
Cholesterol180 mg
Sodium2608 mg
Potassium1455 mg
Calcium20 mg
Iron1.6 mg
Magnesium41 mg
Phosphorus284 mg
Zinc5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.4 mcg
Vitamin C98 mg
Vitamin A30 mcg
Vitamin E0.7 mg
Vitamin K1.4 mcg
Vitamin B60.7 mg
Vitamin B121.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.8 mg
Folate12 mcg
Choline148 mg
Caffeine0 mg
Water176 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 30. The excerpt below is the record exactly as published.
Potato Pie. — Cold meat minced, potato. To every pound of minced meat allow a quarter of a pound of mashed potatoes and a little minced parsley. Mix well, and put into a pie-dish with some gravy, a tablespoon of ketchup or Worcester sauce, a good seasoning of pepper and salt
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