One-Pan Dinner

Name: One-Pan Dinner
Ingredients: lay on a 3 lb. steak; Pare 6 small onions; as many or more of both potatoes; as many or more of both turnips; Add 1 qt. hot water

From The Memorial Hall cook book, 1919

Presented as published in 1919. 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

312Calories

9 gProtein

71 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories312 kcal

Protein8.8 g

Carbohydrates71 g

Fiber16 g

Sugars25 g

Total Fat0.9 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium1512 mg

Potassium1600 mg

Calcium153 mg

Iron3 mg

Magnesium83 mg

Phosphorus237 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C77 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K4.8 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.4 mg

Folate173 mcg

Choline45 mg

Caffeine0 mg

Water781 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 7. The excerpt below is the record exactly as published.

ne-Pan" Dinner Cut several stalks of cleaned celery in six-inch lengths, and lay on a 3 lb. steak. Salt and pepper, tie steak around celery, and place in a covered roaster. Pare 6 small onions, and as many or more of both potatoes and turnips (cut in half, if large). Dispose vegetables evenly around meat, sprinkle them with salt and pepper, a little parsley, and six or eight cloves. Add 1 qt. hot water

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