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Sauce for Beefsteak
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
21Calories
1 gProtein
4 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories21 kcal
Protein1.4 g
Carbohydrates4.4 g
Fiber1.6 g
Sugars1.5 g
Total Fat2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol5.2 mg
Sodium281 mg
Potassium87 mg
Calcium7.8 mg
Iron0.6 mg
Magnesium10 mg
Phosphorus45 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate10 mcg
Choline13 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 57. The excerpt below is the record exactly as published.
Sauce for Beefsteak. Chop 1 can of chamnis^nons (and boil 15 minutes in their own liquor), then add 1 dessertspoon of browned flour, and 1 dessert- spoon of butter
Cook this with the app: pantry check, scaling, and the assistant.