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Roast Steak
From The household (of the Detroit free press), 1886
Serves 4
Good cold.
Presented as published in 1886. 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
653Calories
70 gProtein
0 gCarbs
39 gFat
Full nutrition (32 nutrients)
Calories653 kcal
Protein70 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat39 g
Saturated Fat15 g
Monounsaturated Fat17 g
Polyunsaturated Fat1.5 g
Cholesterol248 mg
Sodium191 mg
Potassium1112 mg
Calcium68 mg
Iron5.9 mg
Magnesium75 mg
Phosphorus677 mg
Zinc13 mg
Copper0.3 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.2 mg
Vitamin K4.8 mcg
Vitamin B62.1 mg
Vitamin B125.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)21 mg
Folate37 mcg
Choline294 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 438. The excerpt below is the record exactly as published.
Sprinkle with salt and finely minced parsley and butter mixed together. Garnish with fried pota- toes. GERMAN WAY OF FRYING BEEFSTEAK. Pound the cut steak a little, salt it and fry quickly with hot lard on both sides. Pour off the lard and place the steak on the dish. Put into the pan some fresh butter and fry in it some finely cut onions ; pour this over the steak. ROAST STEAK. Take three pounds of juicy round steak, pound it well to make it tender, make a dressing as for goose or duck ; spread it on the steak, roll it up tightly and tie with a strong cord ; sprinkle with pepper and salt and baste well with butter
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Cook this with the app: pantry check, scaling, and the assistant.