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Broiled Skirt Steak
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
466Calories
48 gProtein
0 gCarbs
29 gFat
Full nutrition (30 nutrients)
Calories466 kcal
Protein48 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat29 g
Saturated Fat12 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.2 g
Cholesterol182 mg
Sodium188 mg
Potassium786 mg
Calcium20 mg
Iron5.3 mg
Magnesium50 mg
Phosphorus442 mg
Zinc11 mg
Copper0.2 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin B61 mg
Vitamin B128.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.7 mg
Folate16 mcg
Choline184 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 16. The excerpt below is the record exactly as published.
BROILED SKIRT STEAK CREAMED POTATOES PICKLES BAKED CUSTARD Cream of Tomato Soup In a saucepan melt 3 tablespoons butter and to it add 3^ tablespoons flour; stir to a smooth paste, then add 2 cups canned tomatoes, gradually blending with the flour mixture ; now add }i teaspoon soda, i teaspoon salt and a slice of onion. Return to the fire and cook 5 minutes ; strain and cool. When cold add ij^ cups cold milk, heat and serve. Broiled Skirt Steak Have the butcher make "rosettes" of strips of skirt steak
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