gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Planked Sirloin Steak
From The Hotel St. Francis cook book, 1919
Serves 1
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
591Calories
56 gProtein
16 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories591 kcal
Protein56 g
Carbohydrates16 g
Fiber5.1 g
Sugars6.1 g
Total Fat36 g
Saturated Fat8.2 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol162 mg
Sodium588 mg
Potassium1388 mg
Calcium84 mg
Iron7.2 mg
Magnesium86 mg
Phosphorus552 mg
Zinc8.2 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C103 mg
Vitamin A164 mcg
Vitamin E1.3 mg
Vitamin K419 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.7 mg
Folate67 mcg
Choline47 mg
Caffeine0 mg
Water396 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 15. The excerpt below is the record exactly as published.
Planked sirloin steak Coffee Romaine salad Camembert cheese Crackers Coffee DINNER Consomme Bretonne Lyon sausage Lobster Thermidor Noisettes of lamb, Cendrillon Peas au beurre Celery mayonnaise Apple water ice Cakes Coffee Scrambled eggs with morilles. Morilles are a species of mushroom rarely found in the United States. They come principally from Europe in cans, or dried. When fresh ones are used, saute in butter and mix with the scrambled eggs. When in can, drain off the water, put in sauce pan with a piece of butter, season with salt and pepper, simmer for ten minutes, and add to the eggs. When dried, soak them in cold water over night, wash, and then proceed in the same manner as with the canned ones. Planked sirloin steak. Broil the steak in the usual manner. When nearly done put on a meat plank, put four slices of broiled tomatoes on top, place four strips of broiled bacon across the tomatoes, and roast in oven for five minutes. Cover with maitre d'hotel sauce, and garnish with Parisian pota- toes, parsley in branches, and quartered lemon
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.