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Beef Steak
From The economical cook book, 1905
Serves 5
Presented as published in 1905. 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
630Calories
97 gProtein
8 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories630 kcal
Protein97 g
Carbohydrates7.5 g
Fiber1.2 g
Sugars0.6 g
Total Fat24 g
Saturated Fat8.3 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat1.3 g
Omega-30.3 g
Cholesterol248 mg
Sodium182 mg
Potassium1551 mg
Calcium20 mg
Iron9.6 mg
Magnesium102 mg
Phosphorus836 mg
Zinc13 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C4.4 mg
Vitamin A38 mcg
Vitamin E1.8 mg
Vitamin K0.8 mcg
Vitamin B61 mg
Vitamin B127 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate8.6 mcg
Choline5.3 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 18. The excerpt below is the record exactly as published.
Beef Steak Take about three pounds and a half of rump -steak, beat h with a chopper, and cut it in pieces half the siie of your hand| peel, wash and cut in slices half an inch thick about eight white potatoes
Cook this with the app: pantry check, scaling, and the assistant.