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Round Steak a la Quin
From Lessons in cooking through preparation of meals, 1912
Serves 1
This is an excellent recipe for use in the fireless cooker.
Presented as published in 1912. 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
843Calories
55 gProtein
97 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories843 kcal
Protein55 g
Carbohydrates97 g
Fiber0 g
Sugars0 g
Total Fat47 g
Saturated Fat9.1 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.9 g
Cholesterol209 mg
Sodium124 mg
Potassium832 mg
Calcium75 mg
Iron11 mg
Magnesium80 mg
Phosphorus539 mg
Zinc8.6 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K2.8 mcg
Vitamin B61.3 mg
Vitamin B123 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)21 mg
Folate223 mcg
Choline173 mg
Caffeine0 mg
Water387 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 228. The excerpt below is the record exactly as published.
ROUND STEAK A LA QUIN W^ITH TOMATO SAUCE POTATOES — BUTTER SAUCE GREEN ONIONS PEACH COBBLER Round Steak a la Quin Cover a slice of round steak, cut about 13^4 inches thick, vv^ith flour, and, using the edge of a plate or meat pounder, pound as much as possible into the meat. Melt 2 T butter in a baking pan and when hot brown the meat quickly on both sides, sprinkle with salt and pepper, and cover with I c water
Cook this with the app: pantry check, scaling, and the assistant.