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Salisbury Steak
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
656Calories
55 gProtein
29 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories656 kcal
Protein55 g
Carbohydrates29 g
Fiber2 g
Sugars5.3 g
Total Fat36 g
Saturated Fat17 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol201 mg
Sodium335 mg
Potassium916 mg
Calcium128 mg
Iron5.7 mg
Magnesium71 mg
Phosphorus522 mg
Zinc11 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C2.6 mg
Vitamin A3.2 mcg
Vitamin E0.6 mg
Vitamin K6.3 mcg
Vitamin B61.5 mg
Vitamin B124.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)16 mg
Folate55 mcg
Choline175 mg
Caffeine0 mg
Water220 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 202. The excerpt below is the record exactly as published.
Salisbury steak, Stanley. Pass two pounds of raw beef through a fine meat grinder, season with salt and pepper and add a cup of thick cream. Make four, or six, oval steaks, roll in fresh bread crumbs, then in oil, and broil. Place on a platter. Split some bananas, roll in flour, fry in butter, and lay two pieces on top of each steak. Pour horseradish sauce
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