Beef Steak
From Standard Paper-Bag Cookery, 1912
Serve with parsley butter and any remaining gravy.
Presented as published in 1912. 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
374Calories
41 gProtein
0 gCarbs
22 gFat
Full nutrition (32 nutrients)
Calories374 kcal
Protein41 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat22 g
Saturated Fat8.6 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.8 g
Cholesterol144 mg
Sodium120 mg
Potassium670 mg
Calcium46 mg
Iron3.3 mg
Magnesium44 mg
Phosphorus402 mg
Zinc7.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K2.8 mcg
Vitamin B61.2 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate22 mcg
Choline173 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 28. The excerpt below is the record exactly as published.
Beef Steak. — Wipe the meat, trim off extra fat and brush over with oil or butter. Season lightly with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.