Grilled Steak
From The official handbook for the National Training School for Cookery, 1891
Use either beef or rump steak; rump is more tender.
Presented as published in 1891. 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
576Calories
70 gProtein
9 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories576 kcal
Protein70 g
Carbohydrates9.3 g
Fiber2.8 g
Sugars2.5 g
Total Fat37 g
Saturated Fat7 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.7 g
Omega-30.2 g
Cholesterol193 mg
Sodium127 mg
Potassium1108 mg
Calcium38 mg
Iron7.3 mg
Magnesium74 mg
Phosphorus593 mg
Zinc9.3 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C53 mg
Vitamin A28 mcg
Vitamin E6.1 mg
Vitamin K1 mcg
Vitamin B60.7 mg
Vitamin B125 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water230 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 56. The excerpt below is the record exactly as published.
Grilled Steak. 141 A GRILLED STEAK. Average cost of — " Grilled Steak!' INGREDIENTS. a. \ lb rump steak.- 8 Lemon, salt, "-and parsley 1 Butter and salad oil 1 rq Time required, about ten minutes. Now we will show you how to Grill a Steak (either beef or rump steak will do, but the latter is more tender). 1. We take a small bunch of parsley, wash it, dry it well) in a cloth, and put it on a board. 2. We must chop the parsley up very fine with a knife. 3. We take a quarter of an ounce of butter
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