dairy-freenut-freeegg-freesoy-free
Steak Puppine
From Buckeye cookery, 1892
Serves 6
Some add oysters and a sliced onion to the steak.
Presented as published in 1892. 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
966Calories
11 gProtein
67 gCarbs
72 gFat
Full nutrition (33 nutrients)
Calories966 kcal
Protein11 g
Carbohydrates67 g
Fiber0.4 g
Sugars1.1 g
Total Fat72 g
Saturated Fat40 g
Monounsaturated Fat24 g
Polyunsaturated Fat2.4 g
Cholesterol55 mg
Sodium1632 mg
Potassium176 mg
Calcium29 mg
Iron5.3 mg
Magnesium27 mg
Phosphorus117 mg
Zinc4.1 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A1.1 mcg
Vitamin E1.2 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.9 mg
Folate140 mcg
Choline11 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 207. The excerpt below is the record exactly as published.
Steak Puppine.—Mix one quart flour, one pound suet (shredded fine), a little salt, and cold water to make stiff as for pie-crust, roll out half an inch thick; have steak (beef or mutton) well seasoned with pepper and salt, lay them on the paste and roll it up, tie in a cloth, and boil three hours. ' Some add a few oysters and a sliced onion
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