Alouette Sans Tete (Stuffed Steak)

Name: Alouette Sans Tete (Stuffed Steak)
Ingredients: 1% pound steak, beat very thin, cut into 3 inch squares; 1% pound lean bacon; 14 bunch parsley; 1% onion; 1 clove garlic; Salt and pepper to taste

From Waldensian cookery, 1957

Presented as published in 1957. 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

2741Calories

95 gProtein

15 gCarbs

253 gFat

Full nutrition (34 nutrients)

Calories2741 kcal

Protein95 g

Carbohydrates15 g

Fiber2.7 g

Sugars8.7 g

Total Fat253 g

Saturated Fat86 g

Monounsaturated Fat108 g

Polyunsaturated Fat39 g

Omega-31.5 g

Cholesterol449 mg

Sodium5116 mg

Potassium1587 mg

Calcium75 mg

Iron2.9 mg

Magnesium103 mg

Phosphorus1173 mg

Zinc8 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D2.7 mcg

Vitamin C12 mg

Vitamin A75 mcg

Vitamin E3 mg

Vitamin K0.6 mcg

Vitamin B62 mg

Vitamin B123.4 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)0.6 mg

Niacin (B3)28 mg

Folate29 mcg

Choline334 mg

Caffeine0 mg

Water455 g

As published

This recipe was extracted from Waldensian cookery (1957), page 12. The excerpt below is the record exactly as published.

ALOUETTE SANS TETE (Stuffed Steak) 1% pound steak, beat very thin, cut into 3 inch squares. Grind: 1% pound lean bacon 14 bunch parsley 1% onion 1 clove garlic Salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.