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Steak and Kidney Pie
From Mrs. Maclurcan's cookery book, 1899
Serves 6
If puff paste is used for pies, it requires a quick oven.
Presented as published in 1899. 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
34Calories
4 gProtein
3 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories34 kcal
Protein4.2 g
Carbohydrates2.5 g
Fiber0.4 g
Sugars1.1 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol84 mg
Sodium40 mg
Potassium106 mg
Calcium9 mg
Iron1.6 mg
Magnesium6.8 mg
Phosphorus69 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.6 mg
Vitamin A24 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B1213 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.9 mg
Folate12 mcg
Choline1.5 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 39. The excerpt below is the record exactly as published.
STEAK AND KIDNEY PIE. 6 sheep's kidneys 1 onion 2 lbs. steak Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.