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Flank Steak, Rolled
From The Rural cook book, 1907
Serves 6
May be eaten hot with gravy or cold.
Presented as published in 1907. 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
820Calories
7 gProtein
22 gCarbs
80 gFat
Full nutrition (34 nutrients)
Calories820 kcal
Protein7.5 g
Carbohydrates22 g
Fiber1.7 g
Sugars2.9 g
Total Fat80 g
Saturated Fat28 g
Monounsaturated Fat36 g
Polyunsaturated Fat9.6 g
Omega-30 g
Cholesterol85 mg
Sodium616 mg
Potassium168 mg
Calcium65 mg
Iron1.7 mg
Magnesium18 mg
Phosphorus102 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.8 mcg
Vitamin C1.9 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate38 mcg
Choline43 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 19. The excerpt below is the record exactly as published.
Flank Steak, Rolled. — Spread a steak weighing about 2'/i pounds with a dressing composed of lyi cupful bread crumbs — dip the crusts previously in boiling water that they may easily crumble — one medium-sized onion, two tablespoonfuls canned tomato, one beaten egg, one tablespoonful butter, one teaspoonful salt, one-quarter teaspoonful pepper. Stir egg with bread, add the onion sliced, tomato, butter and seasoning. After spreading roll snugly and tie with pieces of string. Lay three slices of salt pork on top, place in dripping pan with one-half cupful water
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