Steak Pie
From Chafing dish and casserole cookery, 1908
Presented as published in 1908. 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
No method was recorded for this recipe.
Nutrition per serving
2279Calories
168 gProtein
100 gCarbs
173 gFat
Full nutrition (34 nutrients)
Calories2279 kcal
Protein168 g
Carbohydrates100 g
Fiber0 g
Sugars4.6 g
Total Fat173 g
Saturated Fat61 g
Monounsaturated Fat43 g
Polyunsaturated Fat6.5 g
Omega-30.4 g
Cholesterol924 mg
Sodium668 mg
Potassium2618 mg
Calcium199 mg
Iron22 mg
Magnesium196 mg
Phosphorus1600 mg
Zinc21 mg
Copper1 mg
Manganese1 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E4.9 mg
Vitamin K3.5 mcg
Vitamin B61.6 mg
Vitamin B1211 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)2.1 mg
Niacin (B3)27 mg
Folate232 mcg
Choline315 mg
Caffeine0 mg
Water591 g
As published
This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 31. The excerpt below is the record exactly as published.
Steak pte /Ifoanntere. Take 1 lb. rump steak, 2 sheep’s kidneys, 3 oz. suet, 4 oz. flour, 1 gill brown stock, 2 eggs, \ gill milk, 2 oz. butter, \ gill sherry, paprika. ^oz. fresh bread-crumbs
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