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Planked Steak
From Boston Cooking-School cook book, 1896
Serves 1
Selection and care of a plank: Board should be of oak, one inch thick. Brush a new plank with oil and warm in the oven before using.
Presented as published in 1896. 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
713Calories
79 gProtein
77 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories713 kcal
Protein79 g
Carbohydrates77 g
Fiber15 g
Sugars0 g
Total Fat11 g
Saturated Fat4.6 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol234 mg
Sodium1265 mg
Potassium2428 mg
Calcium233 mg
Iron34 mg
Magnesium181 mg
Phosphorus721 mg
Zinc24 mg
Copper4.2 mg
Manganese6.1 mg
Vitamin D0.2 mcg
Vitamin C23 mg
Vitamin A4 mcg
Vitamin E0.2 mg
Vitamin K3.2 mcg
Vitamin B61.9 mg
Vitamin B129 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)13 mg
Folate61 mcg
Choline240 mg
Caffeine0 mg
Water472 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 108. The excerpt below is the record exactly as published.
PLANKED STEAK Broil or pan-broil a tender steak 134 inches thick for 7 minutes. Butter a plank and arrange, close to edge, a border of mashed or Duchess Potatoes (p. 432), using 3 times the recipe.
Cook this with the app: pantry check, scaling, and the assistant.