Steak Stewed with Chestnuts

Name: Steak Stewed with Chestnuts
Ingredients: Steak; 2 oz. dripping; ½ pint beef gravy or stock; 1 lb. chestnuts; ½ pint Espagnole sauce; Salt and pepper

From Dainty dinners and dishes for Jewish families, 1907

Presented as published in 1907. 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

2703Calories

54 gProtein

370 gCarbs

112 gFat

Full nutrition (33 nutrients)

Calories2703 kcal

Protein54 g

Carbohydrates370 g

Fiber3.5 g

Sugars1.3 g

Total Fat112 g

Saturated Fat20 g

Monounsaturated Fat31 g

Polyunsaturated Fat20 g

Cholesterol58 mg

Sodium2985 mg

Potassium5759 mg

Calcium350 mg

Iron13 mg

Magnesium404 mg

Phosphorus981 mg

Zinc4.9 mg

Copper3.4 mg

Manganese5.7 mg

Vitamin D2.7 mcg

Vitamin C111 mg

Vitamin A0 mcg

Vitamin E1.7 mg

Vitamin K0.2 mcg

Vitamin B63.9 mg

Vitamin B120 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)12 mg

Folate592 mcg

Choline81 mg

Caffeine0 mg

Water391 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 31. The excerpt below is the record exactly as published.

STEAK STEWED WITH CHESTNUTS. Biftelc aux Marrons. Steak. 2 oz. dripping. £ pint beef gravy or stock. 1 lb. chestnuts. ^ pintEspagnole sauce (page 85). Salt and pepper

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