gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sons of Rest Beefsteak
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Serve immediately.
Presented as published in 1913. 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
290Calories
45 gProtein
0 gCarbs
11 gFat
Full nutrition (23 nutrients)
Calories290 kcal
Protein45 g
Carbohydrates0 g
Total Fat11 g
Saturated Fat4.1 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol114 mg
Sodium86 mg
Potassium532 mg
Calcium38 mg
Iron4.5 mg
Magnesium21 mg
Phosphorus400 mg
Zinc7 mg
Copper0.2 mg
Manganese0 mg
Vitamin B61.5 mg
Vitamin B124 mcg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Water143 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 27. The excerpt below is the record exactly as published.
ons of Rest" Beefsteak. Broil a very thick porterhouse steak rare, then score quite deep with a sharp knife all over. Spread with plenty of butter, pressing it in well; sprinkle with salt and pepper. Then pour over all a small wineglass of sherry and lastly spread the entire top with mustard mixed with water
Cook this with the app: pantry check, scaling, and the assistant.