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Flank Steak Braized with Vegetables
From Lessons in cooking through preparation of meals, 1912
Serves 6
Slice down through layers when serving.
Presented as published in 1912. 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
106Calories
8 gProtein
12 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories106 kcal
Protein8.3 g
Carbohydrates12 g
Fiber1.8 g
Sugars4.3 g
Total Fat3.3 g
Saturated Fat1.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.2 g
Cholesterol19 mg
Sodium207 mg
Potassium429 mg
Calcium39 mg
Iron2 mg
Magnesium25 mg
Phosphorus94 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A7.6 mcg
Vitamin E0.7 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate13 mcg
Choline13 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 79. The excerpt below is the record exactly as published.
FLANK STEAK BRAIZED WITH VEGETABLES BANANA SALAD WAFERS ENGLISH APPLE TART Flank Steak Braized with Vegetables Score a flank steak, dredge well with flour, sprinkle with dots of butter and place in an oblong baking pan. Over this place a thick layer of thinly sliced raw potatoes; then a layer of thinly sliced onions ; over the whole pour 2 c stewed tomatoes. Cover tightly and place in the oven. Cook slowly 2>^ or 3 h. One-half hour before the meat is done, remove the cover, add a layer of boiled rice
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