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Porterhouse Steak Broiled
From Miss Corson's practical American cookery and household management, 1885
Serves 1
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
290Calories
45 gProtein
0 gCarbs
11 gFat
Full nutrition (23 nutrients)
Calories290 kcal
Protein45 g
Carbohydrates0 g
Total Fat11 g
Saturated Fat4.1 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol114 mg
Sodium86 mg
Potassium532 mg
Calcium38 mg
Iron4.5 mg
Magnesium21 mg
Phosphorus400 mg
Zinc7 mg
Copper0.2 mg
Manganese0 mg
Vitamin B61.5 mg
Vitamin B124 mcg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Water143 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 151. The excerpt below is the record exactly as published.
PORTERHOUSE STEAK BROILED. The porterhouse steak is cut from the upper part of the sirloin where there is a large proportion of tenderloin. Wipe the steak with a damp cloth, or scrape it with the back of a knife, to remove the bone-dust, but do not wash it; never pound or cut the fibres to make them tender, because that permits the juice to escape. Brown the steak as close to the fire as it can be put without burning, first on one side, and then on the other, and then put it far enough from the fire to cook it to the desired degree without burn- ing it ; after the steak is done, put it on a hot platter, season it with salt, pepper, and butter
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