Dessert
Cottage pie
Marion Harland’s original method for Cottage pie, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- To each cupful add one saltspoonful of salt and one-and-a-half saltspoonfuls of pepper, a pinch of summer savory and one-half cupful of stock.
- Brush over the top with milk and bake in an oven to a golden brown.
Historical transcription
Source method
- 1
Chop cold meat very fine. To each cupful add one saltspoonful of salt and one-and-a-half saltspoonfuls of pepper, a pinch of summer savory and one-half cupful of stock. Put into a baking dish and cover with a crust of mashed potatoes. Brush over the top with milk and bake in an oven to a golden brown.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.