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Beefsteak in Batter
From Harper's cook book encyclopædia, 1902
Serves 1
Use tender cuts like fillets mignons or porter-house steak.
Presented as published in 1902. 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
530Calories
20 gProtein
97 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein20 g
Carbohydrates97 g
Fiber0 g
Sugars0.2 g
Total Fat6.6 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium9774 mg
Potassium242 mg
Calcium58 mg
Iron8 mg
Magnesium40 mg
Phosphorus234 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate224 mcg
Choline147 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 17. The excerpt below is the record exactly as published.
Beefsteak in Batter. — Have the butcher cut a couple of steaks not more than a quarter of an inch thick. The nicest are, of course, fillets mignons, or slices cut from the tenderloin, but ordinary porter-house or "short” or ‘ ‘ Delmonico ” steak may be used, if the meat is tender. Each should be about three or four inches square. Make a batter of a cupful of flour, a table-spoonful of cold water, a beaten egg, and a salt-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.