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Steamed Beef
From Tried favourites cookery book, 1909
Serves 5
Presented as published in 1909. 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
584Calories
79 gProtein
8 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories584 kcal
Protein79 g
Carbohydrates8.4 g
Fiber1.5 g
Sugars3.8 g
Total Fat26 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol239 mg
Sodium243 mg
Potassium1347 mg
Calcium72 mg
Iron8 mg
Magnesium82 mg
Phosphorus774 mg
Zinc20 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C6.7 mg
Vitamin A3.6 mcg
Vitamin E0.7 mg
Vitamin K5.4 mcg
Vitamin B62.1 mg
Vitamin B129.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)20 mg
Folate35 mcg
Choline229 mg
Caffeine0 mg
Water335 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 37. The excerpt below is the record exactly as published.
Steamed Beef. Tak© 4 lb. of lean beef, free from bone. Cut some narrow strips of bacon, and with a sharp-jiointed knife insert them, into beef, making small holes in the steak for the jnirpose. Cut up three large onions, and laj' them in bowl. Hub a little salt over the beef
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