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Flank Steak
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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
328Calories
40 gProtein
0 gCarbs
19 gFat
Full nutrition (18 nutrients)
Calories328 kcal
Protein40 g
Carbohydrates0 g
Total Fat19 g
Saturated Fat7.1 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat0.6 g
Cholesterol115 mg
Sodium103 mg
Potassium664 mg
Calcium7.7 mg
Iron3.7 mg
Magnesium38 mg
Phosphorus334 mg
Zinc11 mg
Copper0.1 mg
Manganese0 mg
Water140 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 22. The excerpt below is the record exactly as published.
FLANK STEAK. Prepare a flank steak by scoring it on both sides ; season it well with salt and pepper, and dredge with flour; place it in a baking-pan, with water enough to cover it well; peel potatoes, either sweet, Irish, or both, and put in the pan 4 50 The New Kentucky Home Cook Booh. with the steak ; make a dressing of bread crumbs, plenty of butter
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