Sea Pie

Name: Sea Pie
Ingredients: 1 lb. lean beef; 1 carrot; 1 small turnip; 1 onion; 1 dessertspoonful of flour; salt and pepper; celery; ½ lb. flour; 1 lb. suet; ½ teaspoonful of water; baking powder

From Berridge House recipe book, 1910

To serve: Cut crust across into four, and remove onto a hot plate with fish slice. If sufficiently seasoned, pile meat, &c., on an ashet, place crust on top.

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

5524Calories

133 gProtein

206 gCarbs

463 gFat

Full nutrition (34 nutrients)

Calories5524 kcal

Protein133 g

Carbohydrates206 g

Fiber6.5 g

Sugars15 g

Total Fat463 g

Saturated Fat250 g

Monounsaturated Fat158 g

Polyunsaturated Fat16 g

Omega-30 g

Cholesterol608 mg

Sodium399 mg

Potassium2630 mg

Calcium210 mg

Iron24 mg

Magnesium191 mg

Phosphorus1352 mg

Zinc28 mg

Copper0.8 mg

Manganese2.1 mg

Vitamin D0.5 mcg

Vitamin C47 mg

Vitamin A506 mcg

Vitamin E8 mg

Vitamin K31 mcg

Vitamin B63.2 mg

Vitamin B1213 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)2.1 mg

Niacin (B3)42 mg

Folate506 mcg

Choline319 mg

Caffeine0 mg

Water657 g

As published

This recipe was extracted from Berridge House recipe book (1910), page 7. The excerpt below is the record exactly as published.

Sea Pie 1 lb. lean beef, 1 carrot, 1 small turnip, 1 onion, 1 dessertspoonful of flour, salt and pepper, celery, cold water. Crust \ lb. flour, i lb. suet, •| teaspoonful of water, baking powder

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