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Chuck Steak
From Miss Parloa's kitchen companion, 1887
Serves 1
It is about four or five cents less a pound than round steak.
Presented as published in 1887. 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
392Calories
38 gProtein
0 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories392 kcal
Protein38 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat27 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol132 mg
Sodium152 mg
Potassium672 mg
Calcium24 mg
Iron4.4 mg
Magnesium40 mg
Phosphorus368 mg
Zinc14 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A8 mcg
Vitamin E0.3 mg
Vitamin K3 mcg
Vitamin B60.8 mg
Vitamin B125.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.1 mg
Folate6 mcg
Choline128 mg
Caffeine0 mg
Water133 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 31. The excerpt below is the record exactly as published.
Chuck Steaks. Another steak that is frequently cut to take the place of the round steak is the chuck steak.
Cook this with the app: pantry check, scaling, and the assistant.