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Porterhouse Steak
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. 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
611Calories
48 gProtein
5 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein48 g
Carbohydrates4.6 g
Fiber0.9 g
Sugars0.6 g
Total Fat44 g
Saturated Fat4.9 g
Monounsaturated Fat6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol121 mg
Sodium564 mg
Potassium653 mg
Calcium84 mg
Iron6.6 mg
Magnesium32 mg
Phosphorus432 mg
Zinc7.4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C37 mg
Vitamin A5.2 mcg
Vitamin E0.7 mg
Vitamin K1.4 mcg
Vitamin B61.6 mg
Vitamin B124 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate16 mcg
Choline10 mg
Caffeine0 mg
Water203 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 128. The excerpt below is the record exactly as published.
Porterhouse Steak Scalloped Tomatoes Lima Beans Apple and Chestnut Salad Pear Sponge Coffee * Porterhouse Steak—Have large por- terhouse steak well trimmed and shaped, and slit with sharp knife an opening flatwise through sirloin and tenderloin. Make forcemeat of 1 dozen olives chopped, 2 pounded anchovies, | chopped red pepper, salt and onion juice to taste, and 2 table- spoons melted Crisco
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