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Creole Steak
From How we cook in Tennessee .., 1906
Serves 1
None
Presented as published in 1906. 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
413Calories
59 gProtein
2 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories413 kcal
Protein59 g
Carbohydrates2.3 g
Fiber0.7 g
Sugars1.6 g
Total Fat17 g
Saturated Fat6.5 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat0.7 g
Cholesterol168 mg
Sodium123 mg
Potassium866 mg
Calcium38 mg
Iron4.1 mg
Magnesium57 mg
Phosphorus466 mg
Zinc11 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.2 mg
Vitamin A25 mcg
Vitamin E1.1 mg
Vitamin K7.5 mcg
Vitamin B61.3 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)18 mg
Folate29 mcg
Choline226 mg
Caffeine0 mg
Water181 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 22. The excerpt below is the record exactly as published.
Creole Steak. — Make a sauce of half can of tomatoes seasoned highly with pepper and salt, and run through a colander after it is cooked, to remove seed; pour over nice broiled steak and let cook a moment; garnish with sliced lemon
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