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Broiled Steak
From Kirmess cook book, 1907
Serves 1
Cooking time depends on thickness.
Presented as published in 1907. 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
374Calories
41 gProtein
0 gCarbs
22 gFat
Full nutrition (32 nutrients)
Calories374 kcal
Protein41 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat22 g
Saturated Fat8.6 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.8 g
Cholesterol144 mg
Sodium120 mg
Potassium670 mg
Calcium46 mg
Iron3.3 mg
Magnesium44 mg
Phosphorus402 mg
Zinc7.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K2.8 mcg
Vitamin B61.2 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate22 mcg
Choline173 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from Kirmess cook book (1907), page 60. The excerpt below is the record exactly as published.
BROILED STEAK. When broiling, be sure to have a clear red bed of coals. Grease the wires of your broiler and place your steak on it. Hold each side over the extreme heat for a minute at a time, continue this for four or five min- utes. Then hold the broiler farther away from the coals and keep turning the steak every minute or two until steak is cooked. Bemove to a platter, season with salt and pepper. Sprinkle generously wilh pieces of butter
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