Potato Pie

Name: Potato Pie
Ingredients: 2 lbs. cold boiled potatoes; 1 lb. cold meat; 2 onions; pepper; salt; a tablespoonful flour; 1 oz. butter

From Magnet cream separator cook book, 1910

Recipe by Beatrice Keddell, Three Hills, Alta.

Presented as published in 1910. 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

1872Calories

98 gProtein

207 gCarbs

97 gFat

Full nutrition (33 nutrients)

Calories1872 kcal

Protein98 g

Carbohydrates207 g

Fiber35 g

Sugars13 g

Total Fat97 g

Saturated Fat32 g

Monounsaturated Fat33 g

Polyunsaturated Fat4.5 g

Cholesterol461 mg

Sodium2596 mg

Potassium5575 mg

Calcium510 mg

Iron70 mg

Magnesium377 mg

Phosphorus1194 mg

Zinc18 mg

Copper8.9 mg

Manganese13 mg

Vitamin D0 mcg

Vitamin C83 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K1.2 mcg

Vitamin B63.9 mg

Vitamin B1217 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2 mg

Niacin (B3)31 mg

Folate192 mcg

Choline18 mg

Caffeine0 mg

Water1271 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 11. The excerpt below is the record exactly as published.

POTATO PIE. 2 lbs. cold boiled potatoes, 1 lb. cold meat, 2 onions, pepper, salt, a tablespoonful flour, 1 oz. butter

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