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Sea Pie
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. 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
780Calories
87 gProtein
51 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories780 kcal
Protein87 g
Carbohydrates51 g
Fiber14 g
Sugars4.5 g
Total Fat27 g
Saturated Fat9 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol235 mg
Sodium960 mg
Potassium2348 mg
Calcium263 mg
Iron17 mg
Magnesium180 mg
Phosphorus894 mg
Zinc14 mg
Copper2 mg
Manganese5.4 mg
Vitamin D0.9 mcg
Vitamin C12 mg
Vitamin A12 mcg
Vitamin E1 mg
Vitamin K44 mcg
Vitamin B62.8 mg
Vitamin B124 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)24 mg
Folate58 mcg
Choline239 mg
Caffeine0 mg
Water521 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 447. The excerpt below is the record exactly as published.
SEA PIE. Make a thick pudding crust; line a dish with it; put a layer of sliced onions at the bottom, then a layer of salUbeef, cut in slices, with a fair proportion of fat ; next, a layer of sliced potatoes ; then a layer of pork and another of onions ; strew pepper over all
Cook this with the app: pantry check, scaling, and the assistant.