Grilled Steak
From The official handbook for the National Training School for Cookery, 1891
If meat is frozen, warm gradually to avoid toughness.
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
679Calories
71 gProtein
41 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein71 g
Carbohydrates41 g
Fiber1.8 g
Sugars15 g
Total Fat38 g
Saturated Fat7.2 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.8 g
Omega-30.3 g
Cholesterol193 mg
Sodium131 mg
Potassium1588 mg
Calcium48 mg
Iron7.2 mg
Magnesium102 mg
Phosphorus625 mg
Zinc9.6 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C232 mg
Vitamin A27 mcg
Vitamin E6.8 mg
Vitamin K1 mcg
Vitamin B60.9 mg
Vitamin B125 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.4 mg
Folate120 mcg
Choline31 mg
Caffeine0 mg
Water695 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.
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 and mix \\ well with the chopped parsley. 4. We sprinkle over it pepper and salt (according to, taste), and six drops of lemon juice. 5. We make it all up into a small pat. 6. We take half a pound of rump steak, half an inch ini thickness. 7. We pour about a tablespoonful of salad oil
Cook this with the app: pantry check, scaling, and the assistant.