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Beefsteak Smothered in Onions
From Temperance cook book, 1887
Serves 4
Serve with the steak in the center and onions around it.
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
Nutrition per serving
1514Calories
8 gProtein
30 gCarbs
151 gFat
Full nutrition (33 nutrients)
Calories1514 kcal
Protein8.4 g
Carbohydrates30 g
Fiber4.5 g
Sugars9.6 g
Total Fat151 g
Saturated Fat55 g
Monounsaturated Fat71 g
Polyunsaturated Fat18 g
Cholesterol97 mg
Sodium162 mg
Potassium455 mg
Calcium93 mg
Iron4.7 mg
Magnesium29 mg
Phosphorus138 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D5.3 mcg
Vitamin C17 mg
Vitamin A8.5 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate60 mcg
Choline41 mg
Caffeine0 mg
Water262 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 18. The excerpt below is the record exactly as published.
BEEFSTEAK SMOTHERED ix ONIONS. Fry brown four slices of salt pork; when brown, take out the pork and put in six onions, sliced thin. Fry about ten minutes, stirring all the while; then take out all except a thin layer, and upon this lay a slice of steak, then a layer of onions, then steak, and cover thick with onions. Dredge each layer with pepper, salt, and flour. Pour over this one cupful of boiling water
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