Mock Chicken Steak

Name: Mock Chicken Steak
Ingredients: Cut a thick round steak; Salt and pepper them; Salt and pepper them; roll in flour; fry in hot oil or beef fat; cover the meat with boiling water

From Council cook book, 1908

This dish mimics the flavor and tenderness of chicken.

Presented as published in 1908. 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

63Calories

3 gProtein

16 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories63 kcal

Protein2.6 g

Carbohydrates16 g

Fiber6.3 g

Sugars0.2 g

Total Fat0.8 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium5 mg

Potassium333 mg

Calcium111 mg

Iron2.4 mg

Magnesium43 mg

Phosphorus40 mg

Zinc0.3 mg

Copper0.3 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K41 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate4.3 mcg

Choline2.8 mg

Caffeine0 mg

Water3.1 g

As published

This recipe was extracted from Council cook book (1908), page 18. The excerpt below is the record exactly as published.

Mock Chicken Steak. Cut a thick round steak into pieces of convenient size for serving. Salt and pepper them on both sides, roll in flour, and fry in hot oil or beef fac to a rich brown. (I prefer the oil.) Then cover the meat with boiling water

Cook this with the app: pantry check, scaling, and the assistant.