Beefsteak With Oyster Blanket

Name: Beefsteak With Oyster Blanket
Ingredients: Wipe a sirloin steak cut one and one-half inches thick; Clean one pint oysters; sprinkle with salt; and pepper; dot over with butter

From The Federation cook book, 1910

Presented as published in 1910. 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

253Calories

28 gProtein

13 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories253 kcal

Protein28 g

Carbohydrates13 g

Fiber0 g

Sugars3.1 g

Total Fat8.5 g

Saturated Fat2.4 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat2.6 g

Cholesterol198 mg

Sodium422 mg

Potassium774 mg

Calcium293 mg

Iron23 mg

Magnesium89 mg

Phosphorus481 mg

Zinc195 mg

Copper14 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A64 mcg

Vitamin E4.2 mg

Vitamin K5 mcg

Vitamin B60.2 mg

Vitamin B1243 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.6 mg

Folate35 mcg

Choline322 mg

Caffeine0 mg

Water441 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 7. The excerpt below is the record exactly as published.

Beefsteak With Oyster Blanket Wipe a sirloin steak cut one and one-half inches thick, broil five minutes and remove to platter.. Spread with but- ter and sprinkle with salt and -pepper. Clean one pint oys- ters, cover steak with same, sprinkle oysters with salt and pepper. Clean one pint oysters, cover steak with same, sprinkle oysters with salt and pepper and dot over with but- te

Cook this with the app: pantry check, scaling, and the assistant.