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Braized Steak
From Mrs. Maclurcan's cookery book, 1899
Serves 3
Presented as published in 1899. 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
569Calories
91 gProtein
0 gCarbs
23 gFat
Full nutrition (31 nutrients)
Calories569 kcal
Protein91 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat23 g
Saturated Fat7.9 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat1.2 g
Omega-30.2 g
Cholesterol236 mg
Sodium166 mg
Potassium1291 mg
Calcium15 mg
Iron9 mg
Magnesium88 mg
Phosphorus768 mg
Zinc12 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A36 mcg
Vitamin E1.7 mg
Vitamin B60.8 mg
Vitamin B126.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)12 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 38. The excerpt below is the record exactly as published.
BRAIZED STEAK. 2 or 3 lbs. rump steak Salt and pepper 2 or 4 onions Butter
Cook this with the app: pantry check, scaling, and the assistant.