Sirloin Steak Broiled, with Anchovy Sauce
From French dishes for American tables, 1886
Presented as published in 1886. 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
1590Calories
250 gProtein
3 gCarbs
65 gFat
Full nutrition (33 nutrients)
Calories1590 kcal
Protein250 g
Carbohydrates2.7 g
Fiber0 g
Sugars0.2 g
Total Fat65 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol682 mg
Sodium996 mg
Potassium3976 mg
Calcium45 mg
Iron25 mg
Magnesium262 mg
Phosphorus2189 mg
Zinc39 mg
Copper0.8 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.3 mcg
Choline0.9 mg
Caffeine0 mg
Water810 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 30. The excerpt below is the record exactly as published.
Sirloin Steak broiled, with Anchovy Sauce. Take two and a half pounds of sirloin steak, and put it on a gridiron on a moderate fire, with salt and pepper. Turn the steak often, so that both sides may be equally done ; ten minutes should be sufficient to broil it ; serve with a white or butter sauce (Art. 14), to which add a teaspoonful of an- chovy sauc
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