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Beefsteak Smothered in Onions
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Cold mashed potatoes made into little cakes and fried, and fried parsnips, make good accompaniments.
Presented as published in 1885. 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
416Calories
49 gProtein
28 gCarbs
11 gFat
Full nutrition (25 nutrients)
Calories416 kcal
Protein49 g
Carbohydrates28 g
Fiber4.3 g
Sugars21 g
Total Fat11 g
Saturated Fat4.1 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol114 mg
Sodium93 mg
Potassium1040 mg
Calcium114 mg
Iron5.1 mg
Magnesium55 mg
Phosphorus504 mg
Zinc7.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin B61.5 mg
Vitamin B124 mcg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Water471 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 152. The excerpt below is the record exactly as published.
BEEFSTEAK SMOTHERED IN ONIONS. Peel and slice a dozen white onions, put them over the fire in salted boiling water, and boil them for half an hour. Meantime heat a frying-pan, and when it is quite hot put into it a porterhouse steak cut an inch thick
Cook this with the app: pantry check, scaling, and the assistant.