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Invalid's Steak
From San Rafael cook book, 1906, 1906
Serves 1
Presented as published in 1906. 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
433Calories
43 gProtein
9 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories433 kcal
Protein43 g
Carbohydrates9.3 g
Fiber0.5 g
Sugars1.1 g
Total Fat24 g
Saturated Fat9.2 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.2 g
Cholesterol146 mg
Sodium203 mg
Potassium676 mg
Calcium60 mg
Iron4 mg
Magnesium48 mg
Phosphorus416 mg
Zinc7.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K3.4 mcg
Vitamin B61.2 mg
Vitamin B123 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate40 mcg
Choline176 mg
Caffeine0 mg
Water139 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 17. The excerpt below is the record exactly as published.
INVALID'S STEAK— Mrs. Fronmuller. With a sharp knife scrape the fibrin from a thick piece of round steak. Season slightly with salt, and form into a thick flat cake. Place in greaS'Eid bfoilei- and broil for about 5 min. turning often. Serve on hot toast
Cook this with the app: pantry check, scaling, and the assistant.