Steak, Dolled

Name: Steak, Dolled
Ingredients: 1 pound of steak cut thin; 3 or 4 sprays of parsley; a teaspoonful of thyme; 1 ounce bacon chopped small; 1 ounce fine breadcrumbs; a dash of cayenne pepper; a grate of nutmeg; pepper and salt to taste

From English and French cookery, 1890

Presented as published in 1890. 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

225Calories

8 gProtein

21 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories225 kcal

Protein7.8 g

Carbohydrates21 g

Fiber1.5 g

Sugars1.9 g

Total Fat12 g

Saturated Fat3.9 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol19 mg

Sodium421 mg

Potassium121 mg

Calcium59 mg

Iron1.7 mg

Magnesium18 mg

Phosphorus95 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.1 mcg

Vitamin C2.2 mg

Vitamin A6.4 mcg

Vitamin E0.1 mg

Vitamin K1.9 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3 mg

Folate31 mcg

Choline18 mg

Caffeine0 mg

Water16 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 42. The excerpt below is the record exactly as published.

Steak, Dolled. — Take 1 pound of steak cut thin, beat with a rolling-pin. A seasoning of 3 or 4 sprays of parsley, \ a teaspoonful of thyme, dried and rubbed, a pinch of small-chopped lemon-peel, a dash of cayenne pepper, a grate of nutmeg, 1 ounce bacon chopped small, 1 ounce fine breadcrumbs, pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.