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Beef Steak en Casserole
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Chickens, rabbits, or quails may be treated in a similar way. All kinds of stews can be made in the casserole.
Presented as published in 1907. 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
662Calories
65 gProtein
19 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories662 kcal
Protein65 g
Carbohydrates19 g
Fiber2.6 g
Sugars3.2 g
Total Fat46 g
Saturated Fat14 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.4 g
Cholesterol252 mg
Sodium179 mg
Potassium1398 mg
Calcium86 mg
Iron6 mg
Magnesium90 mg
Phosphorus664 mg
Zinc12 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K6 mcg
Vitamin B62.1 mg
Vitamin B124.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)20 mg
Folate56 mcg
Choline274 mg
Caffeine0 mg
Water357 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 136. The excerpt below is the record exactly as published.
BEEF STEAK EN CASSEROLE. Brown six sliced onions in three tablespoons butter. Put in Casserole, add two pounds of round steak, cut in pieces and seared in hot pan, season. Add a half cup water, cover and cook slowly two hours, or till nearly tender, add a cup of slightly cooked, and sliced potatoes
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