Entrecôte with Vegetables

Name: Entrecôte with Vegetables
Ingredients: Cut such a steak from an inch to an inch and a quarter thick; sprinkle both sides with pepper; and salt; Brush melted butter over it; garnish of different vegetables

From Fifty dinners, 1895

Consider adding anchovy fillets or maître d'hôtel butter.

Presented as published in 1895. 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

96Calories

0 gProtein

0 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories96 kcal

Protein0.1 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat11 g

Saturated Fat6.8 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol29 mg

Sodium1.5 mg

Potassium3.2 mg

Calcium3.2 mg

Iron0 mg

Magnesium0.3 mg

Phosphorus3.2 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A92 mcg

Vitamin E0.3 mg

Vitamin K0.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.4 mcg

Choline2.5 mg

Caffeine0 mg

Water2.2 g

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 31. The excerpt below is the record exactly as published.

Cut such a steak from an inch to an inch and a 3- Rib-steak quarter thick, remove gristle, trim it neatly, vegetables. and sprinkle both sides with pepper and salt. Brush melted butter over it, lay it on a well- buttered gridiron, and broil over a clear but not too fierce a fire for twelve minutes. Dish it on a hot dish with a garnish of different vegetables

Cook this with the app: pantry check, scaling, and the assistant.