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Beef Steak and Cucumbers
From Cassell's dictionary of cookery, 1892
Serves 4
Time to fry is ten minutes if thick.
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
526Calories
73 gProtein
19 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein73 g
Carbohydrates19 g
Fiber2.1 g
Sugars4.8 g
Total Fat19 g
Saturated Fat6.6 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat1 g
Omega-30.2 g
Cholesterol179 mg
Sodium142 mg
Potassium1435 mg
Calcium65 mg
Iron7.4 mg
Magnesium93 mg
Phosphorus661 mg
Zinc10 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C8.3 mg
Vitamin A27 mcg
Vitamin E1.3 mg
Vitamin K36 mcg
Vitamin B60.8 mg
Vitamin B125.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.4 mg
Folate36 mcg
Choline11 mg
Caffeine0 mg
Water436 g
Estimated from matched ingredients across 4 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 and Cucumbers.— When cucumbers are plentiful this makes an economical and pleasant dish. Peel and slice three or four large cucumbers, and as many onions. Brown them in a frying pan. Beat and fry two pounds of rump steak, then put it on a dish. Simmer the cucumbers and onions in half a pint of good gravy
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