Baked Steak

Name: Baked Steak
Ingredients: a fine, thick cut porterhouse steak; one onion, sliced and browned; one lemon and one green onion, sliced; one-half bottle catsup; one tablespoon hot water

From Council cook book, 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

Nutrition per serving

89Calories

3 gProtein

23 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories89 kcal

Protein2.8 g

Carbohydrates23 g

Fiber5.4 g

Sugars8.9 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium8.4 mg

Potassium357 mg

Calcium61 mg

Iron0.9 mg

Magnesium23 mg

Phosphorus60 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C64 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate40 mcg

Choline14 mg

Caffeine0 mg

Water237 g

As published

This recipe was extracted from Council cook book (1908), page 18. The excerpt below is the record exactly as published.

Baked Steak. Season with salt and little pepper a fine, thick cut porterhouse steak. Put it in a baking pan and put on it one onion, sliced and browned; one lemon and one green onion, sliced; one-half bottle catsup; later add one tablespoon hot water

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