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Beefsteak Smothered in Onions
From The Toronto Cook Book, 1915
Serves 4
Serve with onions heaped over the steak.
Presented as published in 1915. 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
335Calories
10 gProtein
51 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories335 kcal
Protein9.8 g
Carbohydrates51 g
Fiber8.3 g
Sugars19 g
Total Fat11 g
Saturated Fat3.8 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol19 mg
Sodium948 mg
Potassium730 mg
Calcium143 mg
Iron5 mg
Magnesium52 mg
Phosphorus186 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.1 mcg
Vitamin C33 mg
Vitamin A3.1 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.6 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate101 mcg
Choline43 mg
Caffeine0 mg
Water462 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 139. The excerpt below is the record exactly as published.
Beefsteak smothered in Onions Cut one dozen onions into slices, fry a quarter pound salt pork or bacon until all the fat is fried out, then take out the crackling; into this hot fat put the onions, fry and stir for twenty minutes over a good fire; add a teaspoon of salt, a dash of black pepper, and one cup of boiling water
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