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Broiled Steak
From Boston Cooking-School cook book, 1896
Serves 1
No definite time can be given for cooking a steak due to varying thickness and personal preference.
Presented as published in 1896. 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
362Calories
66 gProtein
0 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories362 kcal
Protein66 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat4.5 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol234 mg
Sodium140 mg
Potassium596 mg
Calcium30 mg
Iron6.6 mg
Magnesium46 mg
Phosphorus478 mg
Zinc22 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A4 mcg
Vitamin E0.2 mg
Vitamin K3.2 mcg
Vitamin B60.8 mg
Vitamin B129 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate16 mcg
Choline240 mg
Caffeine0 mg
Water122 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 108. The excerpt below is the record exactly as published.
BROILED STEAK Select one of the tender steaks (see above), 1/4 to 2 inches thick.
Cook this with the app: pantry check, scaling, and the assistant.