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Pressed Beef Flank
From Boston Cooking-School cook book, 1896
Serves 1
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
585Calories
64 gProtein
37 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories585 kcal
Protein64 g
Carbohydrates37 g
Fiber3.1 g
Sugars0.2 g
Total Fat21 g
Saturated Fat7.3 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol156 mg
Sodium554 mg
Potassium472 mg
Calcium165 mg
Iron20 mg
Magnesium54 mg
Phosphorus313 mg
Zinc14 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C0.2 mg
Vitamin A24 mcg
Vitamin E1.9 mg
Vitamin K3.8 mcg
Vitamin B60.3 mg
Vitamin B122.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Folate60 mcg
Choline6 mg
Caffeine0 mg
Water299 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 115. The excerpt below is the record exactly as published.
PRESSED BEEF FLANK Beef flank Salt Boiling water Y% teaspoon peppercorns Bit of bay leaf
Cook this with the app: pantry check, scaling, and the assistant.