Rolled Steak

Name: Rolled Steak
Ingredients: Take a thin slice from the round or flank steak; Put a sliced onion; one carrot; a whole clove; a bay leaf; add a pint of hot water

From True food values and their low costs, 1916

Make a brown sauce using the pan water.

Presented as published in 1916. 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

149Calories

9 gProtein

23 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories149 kcal

Protein8.6 g

Carbohydrates23 g

Fiber6.1 g

Sugars9.3 g

Total Fat3.8 g

Saturated Fat1.4 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol17 mg

Sodium91 mg

Potassium569 mg

Calcium105 mg

Iron1.8 mg

Magnesium46 mg

Phosphorus120 mg

Zinc2.2 mg

Copper0.2 mg

Manganese3.3 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A503 mcg

Vitamin E0.9 mg

Vitamin K16 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate42 mcg

Choline16 mg

Caffeine0 mg

Water681 g

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 40. The excerpt below is the record exactly as published.

Rolled Steak Take a thin slice from the round or flank steak; trim it neatly, dust lightly with salt and pepper, then thickly with bread crumbs and a little chopped parsley. Roll the steak so that in carving you will cut across the grain ; tie in three places. Put a sliced onion, one carrot, a whole clove, and a bay leaf in a baking-pan. Put the steak on top, add a pint of hot water

Cook this with the app: pantry check, scaling, and the assistant.