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Beef Steak (a la Frangaise)
From Cassell's dictionary of cookery, 1892
Serves 3
Butter can be substituted for oil.
Presented as published in 1892. 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
6Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories6.3 kcal
Protein0.3 g
Carbohydrates1.6 g
Fiber0.6 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0.3 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.2 g
Omega-30.3 g
Cholesterol0 mg
Sodium2362 mg
Potassium39 mg
Calcium14 mg
Iron0.3 mg
Magnesium4.7 mg
Phosphorus4.5 mg
Zinc0 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A6.8 mcg
Vitamin E0.8 mg
Vitamin K28 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.6 mcg
Choline0.4 mg
Caffeine0 mg
Water1.6 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 232. The excerpt below is the record exactly as published.
Beef Steak (a la Frangaise). — They are best cut from the inner side of the siidoin, but any prime part will do. Place two pounds of steaks in a dish with a little of the best Lucca oil, and let them steep in it for eight or ten hours ; add to them pepper, salt, and a little finely -minced parsle
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