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Sirloin Steak, Dickinson
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
1816Calories
22 gProtein
0 gCarbs
192 gFat
Full nutrition (34 nutrients)
Calories1816 kcal
Protein22 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0.2 g
Total Fat192 g
Saturated Fat86 g
Monounsaturated Fat54 g
Polyunsaturated Fat4 g
Omega-31.4 g
Cholesterol316 mg
Sodium100 mg
Potassium461 mg
Calcium34 mg
Iron2.5 mg
Magnesium23 mg
Phosphorus217 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C5.3 mg
Vitamin A8.3 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate0.4 mcg
Choline0.4 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 77. The excerpt below is the record exactly as published.
Sirloin steak, Dickinson. Broil a steak and place on a platter. Parboil six slices of beef marrow in salt water, and lay on top of the steak. Heat a pimento, cut in triangles, and place on top of the marrow. Cover all with sauce Colbert with sliced truffle in it
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