Boiled Flank
From The Pennsylvania German cook book, 1902
A cheap and good dish for poor people.
Presented as published in 1902. 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
1288Calories
186 gProtein
0 gCarbs
61 gFat
Full nutrition (31 nutrients)
Calories1288 kcal
Protein186 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat61 g
Saturated Fat21 g
Monounsaturated Fat19 g
Polyunsaturated Fat1.6 g
Omega-30.3 g
Cholesterol445 mg
Sodium426 mg
Potassium3003 mg
Calcium36 mg
Iron14 mg
Magnesium181 mg
Phosphorus1588 mg
Zinc39 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A73 mcg
Vitamin E3.1 mg
Vitamin B61.9 mg
Vitamin B1214 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)43 mg
Caffeine0 mg
Water668 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 21. The excerpt below is the record exactly as published.
BOILED FLANK. Take tw’o or three pounds of flank, salt it
Cook this with the app: pantry check, scaling, and the assistant.