gluten-freenut-freesoy-freefish-freeshellfish-free
Beef Steak, Provencale
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
492Calories
51 gProtein
39 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories492 kcal
Protein51 g
Carbohydrates39 g
Fiber7.4 g
Sugars6.2 g
Total Fat15 g
Saturated Fat0.9 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1 g
Cholesterol122 mg
Sodium589 mg
Potassium1845 mg
Calcium124 mg
Iron15 mg
Magnesium116 mg
Phosphorus532 mg
Zinc7.9 mg
Copper1.6 mg
Manganese2.2 mg
Vitamin D0.3 mcg
Vitamin C20 mg
Vitamin A33 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate18 mcg
Choline3.6 mg
Caffeine0 mg
Water383 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 10. The excerpt below is the record exactly as published.
Beef steak, Provengale. Cook a small sirloin steak saute in butter, and season well. Cover one-half of the steak with Bearnaise sauce, and the other half with Bearnaise sauce mixed with a little puree of tomatoes. On top of each half place a round potato croquette the size of a walnut, and some Julienne potatoes
Cook this with the app: pantry check, scaling, and the assistant.