Pickled Steak or Chops

Name: Pickled Steak or Chops
Ingredients: Place a steak in a deep dish; a couple of onions sliced; a clove of garlic; pepper corns; salt; some leaves of thyme; and marjoram; a bunch of parsley; some lime peel; Add oil and vinegar (two tablespoonfuls of former to one of latter); to one of latter

From Culinary jottings, 1885

This recipe works well with mutton steaks or chops.

Presented as published in 1885. 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

130Calories

4 gProtein

29 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories130 kcal

Protein3.6 g

Carbohydrates29 g

Fiber5.2 g

Sugars13 g

Total Fat0.3 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium12 mg

Potassium438 mg

Calcium70 mg

Iron0.6 mg

Magnesium30 mg

Phosphorus88 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C23 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K1.2 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate57 mcg

Choline18 mg

Caffeine0 mg

Water285 g

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 228. The excerpt below is the record exactly as published.

Pickled steak, or chops. Place a steak in a deep dish with a couple of onions sliced, a clove of garlic, pepper corns, salt, some leaves of th3'me, and marjoram, a bunch of parsley, and some lime peel. Add oil and vinegar (two table-spoonfuls of former to one of latter)

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