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Roast Beef Steak
From Modern cookery, in all its branches, 1884
Serves 1
Serve with brown gravy.
Presented as published in 1884. 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
309Calories
43 gProtein
1 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories309 kcal
Protein43 g
Carbohydrates1.3 g
Fiber0.6 g
Sugars0.2 g
Total Fat15 g
Saturated Fat5.6 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol132 mg
Sodium2466 mg
Potassium716 mg
Calcium33 mg
Iron4.5 mg
Magnesium44 mg
Phosphorus419 mg
Zinc11 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C1.7 mg
Vitamin A49 mcg
Vitamin E1 mg
Vitamin K4.6 mcg
Vitamin B61.2 mg
Vitamin B125.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate12 mcg
Choline124 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 183. The excerpt below is the record exactly as published.
ROAST BEEF STEAK. If extremely tender, a large slice from the middle of the rump will make an excellent small dish of roast meat, when a joint is not easily to be procured. Let it be smoothly cut, from an inch to an inch and a half thick, flattened on a table, and the inside sprinkled with a little fine salt and cayenne
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