dinnergluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spanish Steak
From The Cook County cook book, 1912
Serves 6
Enough for 6 people. Recipe by Mrs. Pitt.
Presented as published in 1912. 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
50Calories
8 gProtein
1 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories50 kcal
Protein7.5 g
Carbohydrates0.9 g
Fiber0.2 g
Sugars0.5 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol20 mg
Sodium15 mg
Potassium164 mg
Calcium3.2 mg
Iron0.8 mg
Magnesium9.6 mg
Phosphorus69 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A8.4 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3 mcg
Choline1.3 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 220. The excerpt below is the record exactly as published.
SPANISH STEAK.-^Cut a sirloin steak 1 inch thick, flour well, and fry on both sides in either hot lard or butter. Season with salt and pepper, add 1 can of tomatoes
Cook this with the app: pantry check, scaling, and the assistant.