Fried Beefsteak
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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
116Calories
3 gProtein
25 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories116 kcal
Protein2.7 g
Carbohydrates25 g
Fiber1.3 g
Sugars0.1 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Sodium269 mg
Potassium43 mg
Calcium77 mg
Iron8.4 mg
Magnesium9.2 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate44 mcg
Choline3.1 mg
Water97 g
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 16. The excerpt below is the record exactly as published.
FRIED BEEFSTEAK. FRY the steak ; salt and pepper it. When you dish, add a little butter. To the fat remaining in the frying-pan, after the steak has been cooked, add one tablespoonful of dry flour (be sure to have the fat boiling), and stir until it is brown and there are no lumps, then pour in about half a cup of boiling water
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