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Steak and Kidney Pie
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
474Calories
75 gProtein
2 gCarbs
17 gFat
Full nutrition (27 nutrients)
Calories474 kcal
Protein75 g
Carbohydrates2.1 g
Fiber0 g
Total Fat17 g
Saturated Fat2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.1 g
Cholesterol794 mg
Sodium398 mg
Potassium1252 mg
Calcium33 mg
Iron17 mg
Magnesium78 mg
Phosphorus878 mg
Zinc11 mg
Copper1 mg
Manganese0.2 mg
Vitamin C22 mg
Vitamin A190 mcg
Vitamin B60.4 mg
Vitamin B12105 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)4.5 mg
Niacin (B3)15 mg
Folate56 mcg
Water300 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 256. The excerpt below is the record exactly as published.
Steak and kidney pie Toast Cream cheese Coffee Maryland beaten biscuits DINNER Consomme Madrilene Ripe California olives Sand dabs, meuniere Butterball duck with currant jelly Fried hominy French endive salad Asparagus, Hollandaise Fancy ice cream Assorted cakes Coffee Grapefruit with cherries. Cut the grapefruit in two pieces. Split some maraschino cherries and decorate. Pour a little maraschino on top. Steak and kidney pie. Use individual pie dishes. A slice of raw sirloin steak one-half inch thick, cut in two. Two lamb kidneys cut in two. Salt, pepper, and roll in flour, put in pie dish and cover with a little cold water. Cover with piecrust dough
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