Simmered Round Steak
From Principles of cooking, 1914
Calculate cost. Is simmered steak as expensive as broiled?
Presented as published in 1914. 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
29Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories29 kcal
Protein0.9 g
Carbohydrates6.1 g
Total Fat0.1 g
Sodium0.2 mg
Potassium11 mg
Calcium1.5 mg
Iron0.4 mg
Magnesium2.1 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate13 mcg
Water0.8 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 19. The excerpt below is the record exactly as published.
a piece of round steak and add cold water, or soak a piece of round steak in cold water for ten min- utes. Heat the juice. What change takes place? 4. Add a small piece of junket tablet to milk. Heat to about 1oo° F. Let it stand in a warm place. What change takes place 50 PRINCIPLES OF COOKING Egg white, soluble albumin in meat, and casein in milk are forms of protein, and all proteins are coagulated by heat, acid or ferment. Nore to Treacuer. — The teacher may give or show the Xanthroproteic Test or the Biuret Test for protein. PRINCIPLES WHICH APPLY TO THE COOKING OF PRO-! TEINS — LESS TENDER CUTS If certain muscles of an animal are exercised much, the connective tissue which holds the muscle fibers together becomes strong and tough and a cut of meat from one of those muscles would be tougher than one from a set of muscles not exercised so much. Such cuts, as porterhouse and sirloin, are taken from the back of the animal and they are more tender than the round cuts taken from the leg, or chuck cuts from the neck. As dry heat tends to harden connective tissue, broiling is not so good a method for cooking round or chuck steaks as simmering. Simmering, or applying moist heat, softens _ the connective tissue and makes the meat tender. Recipe for Simmered Round Steak. — Have the frying pan smoking hot. Remove a piece of fat from the steak and rub the pan with it, let the fat remain in the pan. Place the steak in the pan as for broiled steak, and cook until both sides are seared. Remove the steak from the pan, season the steak with salt and pepper, and sprinkle generously with flour. Pound the steak with a potato masher, or the blunt side of the butcher knife, as the butcher sometimes does, to cut across the muscle fiber and send the flour into the meat. Return the steak to the hot fry- ing pan; pour enough boiling water over to cover the steak
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