Beefsteak No. 1
From Original White House Cookbook, 1887
Serves 1
Cooking time varies based on personal preference.
Presented as published in 1887. 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
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 66. The excerpt below is the record exactly as published.
BEEFSTEAK. Xo. 1. The first consideration in broiling is to have a clear, glowing bed of coals. The steak should be about three-quarters of an inch in thickness, and should be pounded only in extreme cases, i. e., when it is cut too thick and is “stringy.” Lay it on a buttered gridiron
Cook this with the app: pantry check, scaling, and the assistant.