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Beefsteak with Mushrooms
From Twentieth century home cook book, 1905
Serves 5
Venison steaks can be dressed in this manner.
Presented as published in 1905. 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
520Calories
82 gProtein
3 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories520 kcal
Protein82 g
Carbohydrates2.6 g
Fiber0.6 g
Sugars1.1 g
Total Fat30 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol243 mg
Sodium162 mg
Potassium1448 mg
Calcium19 mg
Iron8.3 mg
Magnesium86 mg
Phosphorus751 mg
Zinc13 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate9.5 mcg
Choline9.7 mg
Caffeine0 mg
Water406 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 58. The excerpt below is the record exactly as published.
BEEFSTEAK WITH MUSHROOMS. Take four pounds of the best sirloin steak, cut thin. Season with black pepper, and a very little salt. Put four tablespoonfuls of butter into a fry- 104 TWENTIETH CENTURY HOME COOK BOOK. ing pan, and put it over the fire. When it is quite hot, lay in the steaks and let them brown. Have ready a quart of mushrooms, stemmed and skinned, and moisten with a pint of water, seasoned with a little pepper and salt, and thickened slightly with a good dredging of flour
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