Round Steak
From Food and health, 1916
This is perfect when cooked in the Atkinson cooker all the morning.
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
2935Calories
99 gProtein
10 gCarbs
275 gFat
Full nutrition (33 nutrients)
Calories2935 kcal
Protein99 g
Carbohydrates10 g
Fiber2.7 g
Sugars0 g
Total Fat275 g
Saturated Fat144 g
Monounsaturated Fat97 g
Polyunsaturated Fat9.6 g
Cholesterol492 mg
Sodium2622 mg
Potassium1708 mg
Calcium122 mg
Iron8.8 mg
Magnesium113 mg
Phosphorus971 mg
Zinc18 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5 mg
Vitamin A3 mcg
Vitamin E5.1 mg
Vitamin K15 mcg
Vitamin B63 mg
Vitamin B127.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)29 mg
Folate78 mcg
Choline405 mg
Caffeine0 mg
Water451 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 73. The excerpt below is the record exactly as published.
Round steak. Ask the butcher to cut it an inch or an inch and a half thick. A pound of round steak cooked in this way will give good-sized portions to three people. Wash the steak oflF with salt and water. Heat a deep frying pan, and melt enough beef suet to just cover the bottom. Make the pan very hot and brown the steak first on one side, then on the other. Remove to a cooler part of the stove, or turn down the flame, if it is a blue-flame oil stove. To a pound of steak allow I teaspoonful of salt, \ an onion chopped
Cook this with the app: pantry check, scaling, and the assistant.