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Meat Patty
From The household cook book, 1902
Serves 1
Eaten with toast or thin cut bread and butter, it makes a very delicate dish.
Presented as published in 1902. 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
582Calories
35 gProtein
0 gCarbs
48 gFat
Full nutrition (27 nutrients)
Calories582 kcal
Protein35 g
Carbohydrates0 g
Fiber0 g
Total Fat48 g
Saturated Fat20 g
Monounsaturated Fat21 g
Polyunsaturated Fat1.8 g
Cholesterol148 mg
Sodium118 mg
Potassium534 mg
Calcium16 mg
Iron3.7 mg
Magnesium34 mg
Phosphorus308 mg
Zinc7.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.1 mg
Folate14 mcg
Water115 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 434. The excerpt below is the record exactly as published.
MEAT PATTY. — Scrape a piece of lean beef=steak with a very dull knife, holding it with the left hand, and scraping from you with the right. This removes the tender meat fiber and leaves the tough connective tissue. Press the former into a thin cake or patty, and broil on a toasting fork over a very hot fire. When done, season to taste
Cook this with the app: pantry check, scaling, and the assistant.