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Saute Salisbury Steak
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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
908Calories
98 gProtein
0 gCarbs
65 gFat
Full nutrition (32 nutrients)
Calories908 kcal
Protein98 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat65 g
Saturated Fat21 g
Monounsaturated Fat24 g
Polyunsaturated Fat2.1 g
Cholesterol377 mg
Sodium266 mg
Potassium1550 mg
Calcium97 mg
Iron8.2 mg
Magnesium104 mg
Phosphorus944 mg
Zinc18 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.7 mg
Vitamin K6.6 mcg
Vitamin B62.9 mg
Vitamin B127.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)29 mg
Folate52 mcg
Choline409 mg
Caffeine0 mg
Water319 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 67. The excerpt below is the record exactly as published.
Saute Salisbury Steak. — Chop or grind lean round steak very fine, form into "cakes, like sausage, dust with flour, and brown on both sides in clarified butter on a griddle or in a spider, lift to a warm platter, and season with salt
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