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Beefsteak and Onions
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
428Calories
43 gProtein
0 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories428 kcal
Protein43 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat13 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol142 mg
Sodium133 mg
Potassium672 mg
Calcium28 mg
Iron4.3 mg
Magnesium40 mg
Phosphorus414 mg
Zinc11 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0.6 mg
Vitamin K3.3 mcg
Vitamin B61.1 mg
Vitamin B125.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate10 mcg
Choline124 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 87. The excerpt below is the record exactly as published.
salt to taste, adding a little butter. There is a gridiron in the market (a double one), which per- mits the turning of the meat over the fire. It is so constructed that the juices are held in the pan. Mrs. E. R. Daniels. BEEFSTEAK AND ONIONS. This very popular dish necessitates the use of a frying-pan, upon which put the steak with a little suet, and add sliced onions
Cook this with the app: pantry check, scaling, and the assistant.