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Spanish Steak
From Delta Gamma cook book, 1922
Serves 1
Presented as published in 1922. 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
448Calories
44 gProtein
28 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories448 kcal
Protein44 g
Carbohydrates28 g
Fiber5.1 g
Sugars13 g
Total Fat19 g
Saturated Fat7.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat0.7 g
Cholesterol115 mg
Sodium115 mg
Potassium1102 mg
Calcium77 mg
Iron4.3 mg
Magnesium68 mg
Phosphorus421 mg
Zinc12 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate57 mcg
Choline18 mg
Caffeine0 mg
Water407 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 9. The excerpt below is the record exactly as published.
Spanish Steak Take a flank steak, scored, pound flour into it. Sear it on both sides in heavy frying pan. Place in roaster. Make a water gravy in pan and pour over steak. Slice two large onions over steak. Cover with chili sauce. Bake in covered roaster for one hour
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