Sea Pie
From Household cookery and laundry work, 1882
Ensure the paste is rolled out to fit the stew-pan.
Presented as published in 1882. 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
4830Calories
35 gProtein
204 gCarbs
430 gFat
Full nutrition (33 nutrients)
Calories4830 kcal
Protein35 g
Carbohydrates204 g
Fiber6.5 g
Sugars15 g
Total Fat430 g
Saturated Fat237 g
Monounsaturated Fat143 g
Polyunsaturated Fat14 g
Cholesterol308 mg
Sodium334 mg
Potassium1107 mg
Calcium276 mg
Iron14 mg
Magnesium100 mg
Phosphorus464 mg
Zinc3.2 mg
Copper0.5 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A501 mcg
Vitamin E7.2 mg
Vitamin K25 mcg
Vitamin B60.7 mg
Vitamin B121.2 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate480 mcg
Choline40 mg
Caffeine0 mg
Water336 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 22. The excerpt below is the record exactly as published.
SEA PIE. 1 lb. Meat. 1 Onion. 1 Carrot. 1 Turnip. £ teaspoonful Baking Powder. £ lb. Flour. I lb. Suet. Pepper and Salt
Cook this with the app: pantry check, scaling, and the assistant.