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Steak and Onions
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. Joseph Wylegalla.
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
615Calories
52 gProtein
42 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories615 kcal
Protein52 g
Carbohydrates42 g
Fiber7.7 g
Sugars19 g
Total Fat27 g
Saturated Fat10 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.1 g
Cholesterol166 mg
Sodium145 mg
Potassium1399 mg
Calcium149 mg
Iron4.9 mg
Magnesium95 mg
Phosphorus582 mg
Zinc9.4 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K5 mcg
Vitamin B61.9 mg
Vitamin B123.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)15 mg
Folate110 mcg
Choline223 mg
Caffeine0 mg
Water553 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 219. The excerpt below is the record exactly as published.
STEAK AND ONIONS.— Cut 1 lb. round steak in small pieces, cover with cold water. While cookine. fry 6 medium- sized onions to a nice brown and add to the steak. Season with salt and pepoer to taste
Cook this with the app: pantry check, scaling, and the assistant.