Potato Pie

Name: Potato Pie
Ingredients: the beef into small pieces; some good stock; pepper; salt; a little onion; parsley; mixed herbs; some potatoes

From English and French cookery, 1890

Presented as published in 1890. 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

949Calories

61 gProtein

149 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories949 kcal

Protein61 g

Carbohydrates149 g

Fiber23 g

Sugars12 g

Total Fat16 g

Saturated Fat6.1 g

Monounsaturated Fat7 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol132 mg

Sodium184 mg

Potassium4113 mg

Calcium255 mg

Iron13 mg

Magnesium254 mg

Phosphorus883 mg

Zinc13 mg

Copper1.3 mg

Manganese4.4 mg

Vitamin D0.2 mcg

Vitamin C145 mg

Vitamin A8.8 mcg

Vitamin E0.7 mg

Vitamin K58 mcg

Vitamin B63.4 mg

Vitamin B125.2 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)19 mg

Folate145 mcg

Choline217 mg

Caffeine0 mg

Water816 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 88. The excerpt below is the record exactly as published.

Potato Pie. — Cut the beef into small pieces, lay them in a pie- dish with some good stock, pepper, salt, and a little onion, parsley and mixed herbs. Boil some potatoes

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