gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Salisbury Steaks
From Magnet users cook book, 1920
Serves 1
Mrs. E. E. Webster, Midgeil.
Presented as published in 1920. 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
708Calories
120 gProtein
5 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories708 kcal
Protein120 g
Carbohydrates4.7 g
Fiber1.4 g
Sugars1.3 g
Total Fat20 g
Saturated Fat10 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.3 g
Omega-30.2 g
Cholesterol399 mg
Sodium2624 mg
Potassium1671 mg
Calcium37 mg
Iron13 mg
Magnesium108 mg
Phosphorus951 mg
Zinc29 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A14 mcg
Vitamin E0.6 mg
Vitamin K6.4 mcg
Vitamin B61.9 mg
Vitamin B1211 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)27 mg
Folate37 mcg
Choline393 mg
Caffeine0 mg
Water353 g
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 14. The excerpt below is the record exactly as published.
SALISBURY STEAKS. Season one pound of chopped lean meat with one teaspoon of salt and-the juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.